Fish Stew

This entire recipe is done in one pot so you save time on washing up! It’s a great recipe to make in a big batch and serve for more than one dinner.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves 4

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 4 tomatoes, roughly chopped
  • 2 celery sticks, chopped
  • 5 garlic cloves, crushed
  • ½ lemon, zest and juice
  • 12 baby potatoes, washed and halved
  • 300ml vegetable or fish stock
  • 600g mixed fresh fish fillets, cut into 5cm pieces (ask your fishmonger)
  • White pepper
  • 100g of grated Cheddar Cheese
  • 4 tbsp chopped coriander
  • 4 tbsp chopped dill

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Heat the olive oil in a large casserole over a medium heat.
  3. Add the onion and cook for 2 minutes.
  4. Stir in the tomatoes and cook for 3 minutes.
  5. Add the celery, garlic, lemon zest and juice and cook for 10 minutes, stirring frequently.
  6. Add the potatoes and stock and bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes.
  7. Add the fish and simmer for 15 minutes, until the fish is cooked through.
  8. Remove the casserole from the heat and season the stew with white pepper.
  9. Sprinkle over the Cheddar and place the casserole in the oven for 5 minutes to create a crispy topping. Sprinkle over the herbs and serve.