Meals and Courses

Rich Tomato and Fish Stew

cook 20 mins
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 garlic clove, chopped
  • 2 tomatoes, roughly chopped
  • 400 g (13 oz) can chopped tomatoes
  • 4 tablespoons sun-dried tomato paste
  • 150 ml (1/4 pint) white wine
  • 375 g (12 oz) mixed skinless fish fillets, cut into chunks
  • 175 g (6 oz) raw peeled prawns
  • 5 tablespoons chopped thyme
  • 75 g (3 oz) pitted black olives
  • pepper
  • warm crusty bread, to serve
  • Heat the oil in a large, heavy-based saucepan and cook the onion and garlic over a medium heat, stirring frequently, for 3–4 minutes until softened. Add the fresh tomatoes and cook, stirring, for 2–3 minutes, then add the canned tomatoes, tomato paste and wine. Bring to the boil and cook over a high heat for 5 minutes until the sauce is thick.
  • Stir the fish chunks and prawns into the tomato mixture, then reduce the heat, cover and simmer for 7–8 minutes until the fish is opaque and cooked through and the prawns have turned pink. Stir through the thyme and black olives and season with pepper to taste.
  • Serve in warmed serving bowls with warm crusty bread to mop up the juices.
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