Thursday, October 30, 2008

Basic fish stew

You don't have to include all the trimmings - pastis, orange zest, stock, saffron - to make an acceptable fish stew for supper. A straightforward tomato sauce, along the lines of the one in a chicken Basquaise, will do. I have to admit that the fish I used was (no doubt unsustainable) haddock from my local Tesco. For 2. (Here is a more elaborate recipe.)

1 onion, sliced
1 clove garlic, chopped
2tbsp olive oil
2 red peppers, deseeded and cut into fork-sized pieces
1 tin tomatoes
2 fish fillets, cut into fork-sized pieces

In a wide saute pan, soften the onion and garlic over a low to medium heat for about five minutes, until the onion starts to turn golden. (Add more oil if it threatens to catch.) Throw in the peppers, and cook for a further five minutes. Tip in the tomatoes, and simmer for about 20 minutes, until the sauce thickens. Add salt to taste.

Add the fish to the stew. It will take no more than a few minutes to cook.

Flat-leaf parsley would be a nice garnish. I stirred a tsp of harissa into my portion.

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