Fish Stew
Chef:
National Dairy Council
Prep:
10 mins
Cook:
45 mins
This entire recipe, from Derval O'Rourke, is done in one pot so you save time on washing up! It’s a great recipe to make in a big batch and serve for more than one dinner.
3 tbsp olive oil
1 onion, chopped
4 tomatoes, roughly chopped
2 celery sticks, chopped
5 garlic cloves, crushed
1⁄2 lemon, zest and juice
12 baby potatoes, washed and halved
300ml vegetable or fish stock
600g mixed fresh fish fillets, cut into 5cm pieces (ask your fishmonger)
White pepper
100g grated Cheddar cheese
4 tbsp chopped coriander
4 tbsp chopped dill
Preheat the oven to 180°C/350°F/gas 4.
Heat the olive oil in a large casserole dish over a medium heat.
Add the onion and cook for 2 minutes.
Stir in the tomatoes and cook for 3 minutes.
Add the celery, garlic, lemon zest and juice and cook for 10 minutes, stirring frequently.
Add the potatoes and stock, and bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes.
Add the fish and simmer for 15 minutes, until the fish is cooked through.
Remove the casserole from the heat, and season the stew with white pepper.
Sprinkle the Cheddar over the stew, and place the dish in the oven for 5 minutes to create a crispy topping. Sprinkle with the herbs, and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
45 minutes
Main ingredients
Cheese, Fish, Vegetables, Oil, Stock/Broth, Garlic
Recipe Type
Dinner
