Rather than just sticking to the same fish each time it is well worth trying new varieties that you haven't had before as you may well find a new favourite in doing so.
Ingredients
2 | Onions, chopped |
3 Tbsp | Oil |
2 cloves | Garlic, crushed |
250 g | Button mushrooms, finely sliced |
1 Tbsp | Brandy, optional |
800 g | Tomatoes, in juice, roughly chopped |
3 Tbsp | Tomato paste |
2 | Bay leaves |
2 tsp | Brown sugar |
1 | Orange, 2 x 5 cm strips peel (add accoding to taste) |
3 cups | Chicken stock |
16 | Mussels, in shell, scrubbed and beards removed |
12 | Prawns, peeled with tail on |
400 g | White fish, fillet, chopped into 4cm cubes |
Advertisement
Advertise with NZME.Directions
- Heat oil in a heavy-bottomed saucepan. Add onions, garlic, and mushrooms, then cook until tender. Pour in brandy and stir, allowing brandy to evaporate.
- Add tomatoes, tomato paste, bay leaves, sugar, orange peel and chicken stock, then simmer for 10 minutes.
- Add mussels, prawns and fish. Simmer until mussels are open and fish is cooked through
- Distribute fish stew between four large bowls and serve with crusty bread on the side.