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Italian Fish Stew Serves 4

  • Ingredients:

  • 675g (1lb 8oz) monkfish fillets, defrosted, skinned and cubed
  • 115g (4oz) mussel meat
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 225g (8oz) carrots, peeled and cut into strips
  • 1 397g can tomatoes
  • 6 pitted black olives
  • 1 bay leaf
  • salt and freshly milled black pepper
  • chopped parsley, to garnish

Method

  1. Heat the oil in a saucepan and sauté the vegetables for 2-3 minutes.
  2. Add the tomatoes, olives, bay leaf and seasonings.
  3. Add the fish and cook for 8-10 minutes.
  4. Add the mussel meats and cook for a further 2-4 minutes.
  5. Garnish with chopped parsley.
  6. Serve with crusty bread.
Recipe kindly donated by The Seafish Industry

 

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