Mediterranean Fish Stew with Garlic Croutons May 28, 2018
This delightful, easy and simple fish stew recipe by Nadia Lim is packed with loads of goodness from chickpeas to fresh fish and lots of tomatoes and garlic. This fish stew would make a perfect main course for a casual, relaxed winter dinner party. Check out the original recipe here.
Ingredients:
Fish and chickpea stew
- olive oil 2 tablespoons
- brown onion 1, diced
- garlic 2 cloves, minced
- celery 1 stalk, finely diced
- red capsicum 1, cut into 2cm chunks
- rosemary 2 sprigs
- crushed or cherry tomatoes 1 x 400g can
- fish or chicken stock 1 ½ cups
- chickpeas 1 x 400g can, rinsed and drained
- dried chilli flakes one pinch (optional)
- firm-flesh white fish 500g, boneless and skinless e.g. trevally, hapuka, lemonfish, cut into large 3cm chunks
- lemon juice of ½
- good quality extra-virgin olive oil to drizzle
- flat-leaf parsley chopped, to garnish
Garlic croutons
- sourdough or ciabatta bread 3-4 slices, cut or torn into 1 inch chunks
- garlic 2 cloves, minced
- olive oil 3-4 tablespoons
Serves 4
Method:
- Preheat oven to 180 degC
- Heat olive oil in a medium-size pot or large fry-pan on medium heat. Sauté onion, garlic, celery and capsicum until soft (about 6-7 minutes).
- Add rosemary sprigs, tomatoes, stock, chickpeas and chilli flakes if using. Bring to a boil, then lower heat and simmer, uncovered, for 15 minutes to allow stew to thicken slightly.
- While the stew is cooking, make the garlic croutons. Toss bread chunks with olive oil and garlic and bake in oven until golden and crispy (about 8-10 minutes).
- Add fish and lemon juice to stew, cover and continue cooking a further 3-5 minutes until fish is just cooked through. Turn off heat and season to taste with salt and pepper. Remove rosemary sprigs.
- Divide stew between shallow bowls, garnish with parsley and a good drizzle of boutique extra virgin olive oil. Top with garlic croutons. Serve immediately.