Gurnard, Tomato & Potato Stew |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Gurnard has often been looked down on as a cheap alternative, but this under-rated fish is sweet and delicious Ingredients:
4 tablespoons olive oil |
1 onion, sliced |
1/2 cup black olives |
3 garlic cloves, finely chopped |
400 g small waxy potatoes, cooked whole until tender in boiling water, well drained, peeled and broken in half |
2 tablespoons tomato paste |
1/2 cup white wine |
400 g italian tomatoes, mashed |
1/2 cup fish stock |
salt & freshly ground black pepper |
600 g fish fillets, skinned and boned |
flat leaf parsley (to garnish) |
Directions:
1. Heat the oil over moderate heat in a wide saucepan. Add the onion, olives and garlic and sauté until the onion is soft. Add the potatoes, tomato paste, wine, tomatoes and stock, and mix well.Bring to the boil, simmer 5 minutes, taste and season with salt and pepper. Add the fish, mix carefully, and simmer 4 minutes until the fish is cooked through. Serve with some crusty bread or toast. Serves 4-6.
|
|