Fan Fave: Provencal Fish Stew

Nutrition per serve

Ingredients

• 1pcs onion
• 300g chat potatoes
• 1bunch parsley
• 1clove garlic
• 300g basa centre-cut portions
• 10g country seasoning
• 50g tomato paste
• 400g diced tomatoes
• 30ml olive oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Cut the unpeeled potatoes into 2cm chunks. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop 1 garlic clove. Cut the fish into 4cm chunks.
2. Step 2 — Simmer stew
   Heat 2 tsp olive oil in a medium saucepan over medium-high heat. Add the onion, parsley stems, half the country seasoning*, half the garlic and 2 tsp tomato paste*. Cook, stirring, for 2 mins. Add the potato, tomatoes, 1 tsp sugar and 180ml (¾ cup) water, cover and bring to the boil. Reduce the heat to medium and simmer for 10 mins or until potato is tender.
3. Step 3 — Add fish
   Add the fish to the stew, cover and cook for a further 5 mins or until the fish is cooked through (see Kitchen 101) and the potato is tender. Taste, then season with salt and pepper. Remove the pan from the heat.
4. Step 4 — Make parsley sauce
   Meanwhile, combine the parsley leaves, remaining garlic, 1½ tbs olive oil, 2 tsp water and a pinch of salt in a bowl.
5. Step 5 — Serve up
   Divide the fish stew among bowls, drizzle with the parsley sauce and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply remove a piece of fish from the soup and flake it with a fork; if it comes apart easily, the fish is cooked.

Allergens

Fisch, Sulfit