Name: Fish Stew with Tomatoes and Green Olives
Yield: Serves 4
Cuisine: Spanish
Ingredients: 660 g jar Navarrico natural tomatoes; 30 ml fresh lime juice, strained; 1 red onion, finely diced; 125 g manzanillo (large green) olives; 4 x 150 g thick jewfish fillets, cut from the middle of the fish; 2 teaspoons chopped oregano; 2 tablespoons small salted capers, rinsed and drained; 5 cloves garlic, minced; 2 teaspoons sea salt; 60 ml olive oil; 2 fresh bay leaves; 3 cloves; 1 stick cinnamon; 20 ml Worcestershire sauce; 400 ml Fish Stock (see Essentials); 1 teaspoon freshly ground black pepper; 2 teaspoons sea salt, extra; 2 tablespoons shredded coriander leaves; 4 tablespoons shredded parsley leaves; 2 sprigs thyme; 2 green jalapeno chillies, finely sliced; 1 tablespoon achiote paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I made this based on the memory of a terrific fish stew we had in Mexico City – the dish is typical of Veracruz, a city on the Gulf Coast south of Mexico City, where seafood features prominently. While large sea bass was used there, I have opted for the meaty jewfish, which responds beautifully to braising in the tomato sauce. Mahi mahi, hapuku or groper make excellent substitutes, so go with the freshest fish you find. Imported from Spain, Navarrico natural tomatoes are peeled organic toma