Café Fish Fish Stew

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is a staple at Café Fish, where it is served sprinkled with gremolata; but chopped parsley is fine too, if you prefer. Serve with plenty of good bread to dunk into the beautifully flavoured garlicky sauce.


For the tomato sauce

  • 1 onion, peeled and sliced
  • 1 head of fennel, trimmed and sliced
  • 4 clove


For the gremolata, mix together the lemon zest, olive oil, garlic and parsley together.

For the tomato sauce and fish, fry the onion, fennel, garlic, mixed herbs and chilli flakes in the olive oil until soft and slightly brown, then add the white wine and boil for about 5 minutes. Add the chopped tomatoes (rinsing the tins out with a little water - an extra half to three-quarters of one