Fish Stew With Herby Mash

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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

  1. 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.

  2. Add the