Tuscan fish stew
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Treat yourself to a taste of Tuscany with this zingy fish stew, served with toasted ciabatta to mop up the delicious broth.
Ingredients
Olive Oil
2 teaspoon(s)
Red onion
1 small, chopped finely
Garlic
4 clove(s)
Sage, fresh
6 teaspoon(s), 2 tbsps, finely chopped
Parsley, fresh
2 tablespoon(s), finely chopped, plus extra to garnish
Chilli flakes
1 teaspoon(s), level
Tomato Purèe
2 tablespoon(s), level
Tinned Tomatoes
1 can(s), large
Fish stock cube
1 cube(s), to make 850ml stock
Monkfish, raw
300 g, skinless fillet, chopped into large chunks
Tilapia, raw
250 g, or pollock fillet, chopped into large chunks
King Prawns, Raw
150 g, cooked, shell-on
Ciabatta Bread
4 slice(s), medium
Lemon
1 zest(s) of 1, to serve
Instructions
1
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.
2
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.
3
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.
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