This weekend I was clearing out the freezer and found that I had a load of white fish fillets lurking in there. I had obviously bought them with the intention of making something and then forgotten all about them. We haven’t had fish for a while, so I decided I was going to incorporate them into a fish stew. I have made fish stew previously but it was a one pot meal containing fish and potatoes. I decided this time I was going to make it full of the flavour of the Mediterranean to try and cheer up a dull wet day. I incorporated garlic and tomatoes with a range of herbs to bring out the flavour.
The result was a warming and flavoursome stew which went perfectly with warm crusty bread for dipping in it. I used a mixture of cod and basa for the fish, supplemented with prawns. You could use any white fish you had available. Basa is not a fish I have heard of before, apparently it is a type of catfish which is found in Vietnam lurking in the Mekong River Delta. It is a mild tasting fish that worked really well in the Mediterranean fish stew.
I am definitely going to have to cook with fish more often, it is so simple to make lovely dishes with it and it is healthy as well. My family really enjoyed this dish and my son even asked for more.
- 1 onion
- 1 red pepper
- 2 cloves of garlic
- 200g cod
- 200g basa
- 200g prawns
- 1 tin chopped tomatoes
- 2 tomatoes
- a handful of rosemary
- a handful of thyme
- black pepper
- pinch saffron
- 1 pint chicken or fish stock
- 1 tbsp olive oil
- Chop the onions and add to the olive oil in a pan. Cook gently until soft.
- Chop the garlic and red pepper and add to the onions in the pan.
- When soft add the chopped fish and prawns.
- Pour in the stock and the tin of tomatoes.
- Add the herbs and black pepper.
- Simmer for around 15 minutes.