White fish and red potato stew

White fish and red potato stew

By
From
The Potato Cookbook
Serves
6

A favourite with my seafood-loving family, this stew is full of the classic flavours of tomatoes, potatoes and garlic. You won’t taste the anchovies, which add a great depth of flavour that is essential. As it’s cooked in one pot, you could even make it on a weeknight.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 large onion, diced
2 celery stalks, sliced
1 large carrot, diced
3 garlic cloves, finely diced
1 tablespoon tomato paste
4 anchovies
250ml white wine
1 litre fish stock
600 grams red-skinned new potatoes
400 grams tinned tomatoes, chopped
10 grams fresh flat-leaf parsley, chopped, plus extra to serve
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon paprika
1 teaspoon dried thyme leaves
or lemon thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, plus extra to serve
750 grams firm white boneless fish fillets (such as ling), chopped into 2.5 cm pieces

To serve

Quantity Ingredient
crusty bready
1 lemon, cut into 6 wedges

Method

  1. Heat the olive oil in a large saucepan over medium heat and cook the onions, fennel, celery and carrot until softened, stirring occasionally, about 10 minutes. Add the garlic, tomato paste and anchovies and stir until the anchovies fall apart. Increase the heat to medium–high, add the white wine and bring to the boil. Stir in the stock, potatoes, tomatoes, parsley, lemon juice, lemon zest, paprika, lemon thyme, sea salt and pepper. Bring back to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender when tested with the point of a sharp knife, about 15 minutes.
  2. Add the fish and simmer, stirring occasionally, until the fish pieces are opaque and cooked through, about 5 minutes. Taste and add more sea salt and pepper if needed.
  3. Serve in shallow, wide bowls with plenty of bread on the side. Garnish each bowl with parsley, pepper and a wedge of lemon.
Tags:
Potato
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