Mediterranean and sicilian fish stews are popular and we’ve taken a bit of inspiration from both along with a traditional Brazilian fish stew known as Moqueca!
Wine Pairing - Eric Texier Adele Cotes du Rhone
- 3 tbsp olive oil
- Salt and pepper
- 1 large onion finely chopped
- 2 carrots chopped
- 6 cloves of garlic finely chopped
- 1 red pepper chopped
- 2 tsps paprika
- 1 tsp ground cumin
- 60g spring onion
- 60g fresh parsley leaves
- Pinch chilli flakes
- 170ml white wine
- 2 cans chopped tomatoes only using the liquid from one can
- 700ml chicken or veg stock
- 2 tbsp capers
- 900g firm white fish (Halibut or seabass preferred)
- 1 Lime
- Crusty bread to serve
- RInse and pat dry your fish.
- Cut into 2 inch pieces.
- Place in a bowl.
- Add ½ teaspoon salt, zest from half of your lime and 1 tbsp lime juice.
- Massage all pieces to coat them well.
- Set aside.
- In a large pan, heat your olive oil over a medium heat.
- Add your onion and 1 tsp salt.
- Saute for 3 minutes.
- Add your carrot, red pepper and garlic and cook for another 5 minutes.
- Add your white wine and allow the liquid to reduce by half.
- Add your spices, herbs, capers and stock.
- Mix well.
- Bring to a simmer.
- Add your tomatoes and simmer for about 15 minutes until carrots are nice and tender.
- Add some salt and pepper to taste.
- Sit your fish around the pan and continue to simmer gently.
- WIll need to leave for about 8 minutes until fish is cooked through.
- Spoon the stew over the fish pieces.
- Cook until you are happy the fish is cooked through.
- Add salt and pepper to taste.
- Squeeze over remaining lime juice.
- Sprinkle your spring onion and parsley over the top.
- Serve with some rice and your bread to dip and lap up all the stew.