Tuscan fish stew
Treat yourself to a taste of Tuscany with this zingy fish stew, served with toasted ciabatta to mop up the delicious broth.
1 small, chopped finely
6 teaspoon(s), 2 tbsps, finely chopped
2 tablespoon(s), finely chopped, plus extra to garnish
1 teaspoon(s), level
2 tablespoon(s), level
1 can(s), large
Fish stock cube
1 cube(s), to make 850ml stock
300 g, skinless fillet, chopped into large chunks
250 g, or pollock fillet, chopped into large chunks
King Prawns, Raw
150 g, cooked, shell-on
4 slice(s), medium
1 zest(s) of 1, to serve
- Warm the oil in a large saucepan and add the onion, 3 of the garlic cloves, crushed, the herbs and the chilli flakes. Fry over a low heat, stirring, for 8 minutes, or until softened but not coloured. Add the tomato purée and cook, stirring, for a further 1 minute.
- Add the tomatoes and fish stock and bring to the boil. Add the monkfish and simmer for 5 minutes. Add the tilapia and prawns and simmer for 5 minutes more, or until the fish is cooked through.
- Meanwhile, toast the ciabatta slices and rub with the remaining peeled garlic clove. Ladle the stew into 4 bowls. Garnish with fresh parsley and lemon zest and serve with the toasted ciabatta.