Fish stew

Name: Fish stew
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; 2 tablespoons dry sherry; salt and pepper; 2 teaspoons capers or caperberries, chopped; 2 teaspoons capers or caperberries, chopped; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 8 prawns, peeled; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 700 g fish - salmon, hake, cod, grey mullet, coley, conger eel or whatever; 300 ml fish stock or white wine; 2 medium potatoes, cut into chunks; 4 tomatoes, chopped (or 1 x 400 g tin); 300 ml fish stock or white wine; 2 medium onions, peeled and chopped; 2 tablespoons olive oil; 1 small tin anchovies; 2 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

Choose your favourite fish to put in this delightfully simple stew. A great alternative to fish pie.

Ingredients

2 tablespoons olive oil
2 medium onions, peeled and chopped
2 garlic cloves, chopp

Europe
United Kingdom
Fish course
Pescatarian
London
Gluten-free

Method

In a large pan heat the oil and fry the onions until soft. Add the garlic and the anchovies and allow the latter to melt in to the oil. Add the tomatoes, stock or white wine and potatoes, and cook gently for about 10 minutes. The sauce will reduce a little.

Add the more solid fish and the prawns and cook gently for 5 minutes. Add the softer fish, the capers and the sherry. Cook for a fu