Simple fish stew with bay leaves

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

I bought my fish in Mac Fisheries at the top of Kensington Church Street. At that time cod was cheap, but the only peppers available were green ones and olive oil was tricky to find except in chemists, so I used butter instead. Now I always use olive oil and red peppers. Serve with potatoes to mop up the juices, and a green vegetable.


  • 500 g-750 g cod, haddock or hake fillet, skinned
  • 3-4 bay leaves


Heat the oven to 150°C/Gas 2. Cut the fish into large chunks. Using a small sharp knife, make an incision in each piece of fish and insert a broken piece of bay leaf. Arrange the fish in a wide, fairly shallow casserole dish and sprinkle with salt and plenty of black pepper.

Slice the tomatoes across thinly. Cut the pepper in half lengthways, discard the seeds and stem, and slice across