Sarah’s Fish Stew

This is one of my favourite quick and easy meals! It’s thrown together very quickly and is perfect for a midweek meal. Like a lot of my recipes, this one can be altered depending on what you have readily available in your fridge.

This is a great way to help incorporate more fish into your kids diet (and yours!).

Prep Time: 15 minutes Cook time: 50 minutes Servings: 5-6 People

What you'll need;

Protein

500g of firm fish cut into equal sized pieces - Mahi Mahi, Monk Fish or Ling work really well

Stew

2 tbsp olive oil

1 leek, quartered and then thinly sliced

6 garlic cloves, thinly sliced

1 medium carrot, diced

2 celery stalks, diced

3-4 potatoes of choice ( Dutch Cream are my favs!), cut into equal sized pieces

5-6 fresh ripe tomatoes, diced - can sub for canned

1.5 tbsp tomato paste

1/2 cup white wine

4 cups fish or chicken broth (I use chicken as I always have it handy) if you don't have any you can also just use water

1tsp dried oregano

2 bayleaves

1 cup risoni pasta

Salt & Pepper to taste

For serving

1 bunch of parsley, chopped

Optional : tabasco

Method

1. In a dutch oven or heavy bottomed pot, add your oil over medium heat. Add in your carrot & celery with a good pinch of salt, sauté until tenderised,5 minutes

2. Next add in your leek, sauté for a further 3-4 minutes

3. Add in your garlic and sauté for a further 1 minute

4. Add in tomato paste and cook for a further 1 minute then add in your fresh tomatoes and sauté for 5 minutes until they have softened

5. Next add your white wine, let this come to a bubbling simmer and then add in your broth or water followed by bay leaves & oregano

6. Bring to the boil and allow this to simmer covered for 10 minutes. After 10 minutes then add in your potatoes and cover again. Cook a further 15 minutes and once the potatoes have softened add in your risoni and cook as per the packet instructions (10 minutes)

7. Lastly add in your fish, cover with a lid and allow the fish to cook for 2-3 minutes.

8. Add salt & pepper to taste

Top with chopped parsley & serve with tabasco

Enjoy!

Sarah x