Soup Heaven

Fishermans Stew

Fishermans Stew     

 Prep.Time: 15-20 min
 Cook.Time: 45-50 min
 Difficulty: Easy
 Serves: 6


 Large Saucepans
 Sharp Knife
 Chopping Board 
Vegetable Peeler
Wooden Spoon


 350g/12oz Mixed Seafood
 275g/10oz White Fish
 1 Red Onion
 1 Cooking Onion
 3 Cloves Garlic
 1 Tin Chopped Tomatoes
 350g/12oz Potatoes
 1 Red Pepper
 2 Tbsp Olive Oil
 150ml/¼pt White Wine
 2 Fish Stock Cubes
 275ml/½pt Hot Water
 1 tsp Italian Seasoning
 Black Pepper


Peel and finely chop the onions.
Peel and cut the potatoes into 2.5cm / 1" cubes.
De-seed and cut the pepper into 1cm/½" squares.
Fry the onions, potatoes, and peppers in the saucepan over a medium heat for 10 minutes.
Peel and finely slice the garlic.
Add to the saucepan and fry for 1 minute.
Add the tomatoes, wine, and hot water.
Crumble in stock cubes and add Italian seasoning.
Simmer for 20 minutes or until potatoes are tender.
Check fish for bones by running your hand over the fish.
If you feel bones, pluck them out, either with your fingers or a pair of tweezers.
To remove skin, place the fish skin side down on a board.
Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin.
Holding the knife at a 75° angle, pull the tail towards you while moving the knife gently side to side.
The skin should come away from the flesh easily if the fish is fresh.
Cut the fish into 2.5cm / 1" cubes and add with the seafood and pepper to taste to the saucepan.
Simmer for a further 5 minutes.
Serve with crusty bread.

go to home page Homepage            print Print this recipe  

Copyright 2020,