Fish Stew

Build the Meal Around Fish Stew

• Crusty bread
• Aioli
• Green salad
• Lemon wedges

How to Cook Fish Stew

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1. Heat the oil in a large pot over medium heat. Cook the onion and carrots for 6 minutes. Add the garlic and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the potatoes, tomatoes, stock, paprika and salt. Bring to a boil, then simmer, covered, for 15 minutes until the potatoes are nearly tender.

   Mark done Start 15 min timer

3. Lay the fish on top, cover and cook for 6 minutes until it flakes. Do not stir.

   Mark done Start 6 min timer

4. Scatter with the parsley and serve straight from the pot.

   Mark done

Notes From the Method

Add the fish last and leave it alone so it stays in chunks.

Pat frozen fish dry once defrosted.

Taste for salt at the end; stock brands vary.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Leftovers

Keeps in the fridge for up to 2 days. Reheat gently so the fish does not toughen.

Fish Stew: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.