Meals and Courses

Rich Tomato, Wine and Fish Stew

cook 10 mins
  • 2 x 400 g (13 oz) jars tomato sauce with peppers and onion
  • 150 ml (1/4 pint) white wine
  • 1 tablespoon olive oil
  • 375 g (12 oz) skinless white fish fillets, torn or cut into chunks
  • 175 g (6 oz) raw peeled prawns
  • 25 g (1 oz) parsley, chopped
  • pepper
  • Place the tomato sauce, wine and oil in a large, heavy-based saucepan and bring to the boil.
  • Reduce the heat, add the fish and prawns and simmer for 7 minutes until the fish is opaque and cooked through and the prawns have turned pink.
  • Add the parsley and season with pepper, then serve in warmed serving bowls with warm crusty bread.
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