Fish Stew

A community recipe by whatiatelastnight

Not tested or verified by Nigella.com

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Introduction

This is a really simple, tasty one pot dish for fish lovers. Feel free to add and substitute ingredients as you wish - the only rule is to ensure that you use hardy fish that wont flake up too much.

Ingredients

Serves: 3-4

Metric Cups

For the Stew

1 can butter beans
1 large onion
1 can chopped tomatoes
1 carrot (roughly chopped)
3 sticks celery (roughly chopped)
green beans (chopped into 2cm pieces)
1 small chorizo (chopped into slices or cubed)
1 tablespoon olive oil
250 millilitres white wine
2 tablespoons fresh flatleaf parsley (chopped)
300 millilitres fish stock (from stock cube)
1 pinch of saffron
1 pinch of sea salt
1 pinch of pepper

For the Fish

2 salmon fillets
2 cod fillet
12 king prawns
mussels (optional)
2 squid (chopped into strips or squares)

For the Stew

1 can butter beans
1 large onion
1 can diced tomatoes
1 carrot (roughly chopped)
3 sticks celery (roughly chopped)
green beans (chopped into 2cm pieces)
1 small chorizo (chopped into slices or cubed)
1 tablespoon olive oil
9 fluid ounces white wine
2 tablespoons fresh italian parsley (chopped)
11 fluid ounces fish broth (from stock cube)
1 pinch of saffron
1 pinch of sea salt
1 pinch of pepper

For the Fish

2 salmon fillets
2 cod fillet
12 king shrimp
mussels (optional)
2 squid (chopped into strips or squares)

Method

Fish Stew is a community recipe submitted by whatiatelastnight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take all of the above ingredients (except for the parsley) and pop into a large casserole dish.

Place the lid on and put into a pre-heated oven on gas mark 6 for 1 hour (check your carrots after this cooking time and if they are still a little hard, leave to cook for another 10 minutes). Ensure you give the mixture a good stir half an hour into the cooking time.

Remove the stew from the oven, add your chopped parsley and another twist of black pepper, and leave to rest for 5-10 minutes

Serve with some crusty bread and a nice glass of wine.

Take all of the above ingredients (except for the parsley) and pop into a large casserole dish.

Remove the stew from the oven, add your chopped parsley and another twist of black pepper, and leave to rest for 5-10 minutes

Serve with some crusty bread and a nice glass of wine.