Fish Stew
This entire recipe is done in one pot so you save time on washing up! It’s a great recipe to make in a big batch and serve for more than one dinner.
4 people
45 minutes
10 minutes
Ingredients
- 2 sticks Celery chopped
- 100 g Cheddar Cheese grated
- 5 cloves Garlic crushed
- 0.5 - Lemon zest and juice
- 600 g Mixed Fresh Fish Fillets cut into 5cm pieces (ask your fishmonger)
- 3 tbsp Olive Oil
- 1 - Onion chopped
- 12 - SuperValu Baby Potatoes washed and halved
- 4 tbsp SuperValu Fresh Coriander chopped
- 4 tbsp SuperValu Fresh Dill chopped
- 4 - Tomatoes roughly chopped
- 300 ml Vegetable Stock or fish stock
- 0 - White Pepper
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Heat the olive oil in a large casserole over a medium heat.
- Add the onion and cook for 2 minutes.
- Stir in the tomatoes and cook for 3 minutes.
- Add the celery, garlic, lemon zest and juice and cook for 10 minutes, stirring frequently.
- Add the potatoes and stock and bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes.
- Add the fish and simmer for 15 minutes, until the fish is cooked through.
- Remove the casserole from the heat and season the stew with white pepper.
- Sprinkle over the Cheddar and place the casserole in the oven for 5 minutes to create a crispy topping. Sprinkle over the herbs and serve.
