Italian Fish Stew (DF)

Published on 13 October 2024 at 18:04

Ingredients

 
 

2 Tbsp. olive oil

2 onions (chopped)

4 sticks celery (chopped)

4 cloves garlic (chopped)

400 grams chopped tomatoes (can)

500 grams potatoes (peeled and cut into 3–4cm chunks)

2 bay leaves (–3)

500 mL vegetable stock

black pepper

600 grams fish fillets (Pollock, tilapia, cod, etc.)

1 lemon (small)

15 grams fresh flat leaf parsley (pack, chopped)

7.5 grams fresh dill (chopped)

2 Tbsp. capers (optional)

Directions

  1. Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.
  2. Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.
  3. Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).
  4. Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ. You can freeze what’s left to enjoy another day.