Mediterranean Fish Stew

A Stokes recipe by a passionate contributor

  • Serves 4
  • 40 minutes
Taste without compromise

What you'll need

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Bottle 300g
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Bottle 300g
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Case 6x 300g
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  • 1 Spanish onion, chopped
  • 2 celery stalks, chopped
  • 1 bell pepper, sliced
  • 2 cloves garlic, grated
  • 2 tins chopped tomatoes
  • 125ml vegetable stock
  • 125ml white wine
  • cod loin about 500g (4 x medium sized), roughly cubed
  • Handful of pitted olives

This is a very tasty, slightly spicy cross between a stew and a soup, begging to be eaten with a torn piece of buttered baquette. We simply use cod here, but you can add squid, prawns – anything you wish.

Method

  1. In  butter, fry the onion, celery, garlic, and pepper to soften for 7 or 8 minutes.
  2. Add the tomatoes, 3 good glugs of Bloody Mary Ketchup and 1 (to taste) of our Chilli Ketchup. Bring it to a boil.
  3. Reduce the heat and simmer for 10mins or so, lid off, to reduce the liquid. Add the wine and stock and continue simmering for 10 minutes.
  4. Gently stir in the fish, season with salt and pepper and a handful of pitted olives.
  5. Cover and simply let it sit, off the heat, for a further 10 minutes.
  6. The fish will soak up the sauces and poach very gently.