Name: Fish Stew With Herby Mash
Yield: Serves Four
Ingredients: 675–900 g/1½–2 lb mixed fish fillets, cut into 10 cm/4 in cubes; 30 ml/2 tbsp tomato purée (paste); 45 ml/3 tbsp olive oil; 30–45 ml/2–3 tbsp butter; 675 g/1½ lb old potatoes, peeled and cut into chunks; salt and ground black pepper; 3 plum tomatoes, seeded and chopped; 1 bay leaf; chopped fresh flat leaf parsley, bay leaves and grated lemon rind, to garnish; 600 ml/1 pint/2½ cups good fish stock; 60 ml/4 tbsp sour cream small bunch chopped chives; 1 onion, finely chopped; 2 garlic cloves, crushed; 15 ml/1 tbsp vinegar; 15 ml/1 tbsp chopped fresh flat leaf parsley

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This stew of any firm fish, in a broth tinted with tomatoes and tangy with vinegar, is delicious served with creamy, herb-flecked mashed potatoes. Use sea bream, turbot, tuna or any firm fish with few bones. Serve hot or cold.

Ingredients

45 ml/3 tbsp olive oil
1 onion, finely chopped
2

Method

Heat the olive oil in a large pan, and cook the onion and garlic for 2–3 minutes or until just soft. Add the tomato purée, tomatoes, vinegar, bay leaf and parsley. Stir well before pouring in the fish stock. Bring to the boil.
Add the