Italian fish stew

Recipe from: 6/28/1998 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 20
    ml
    oil
  • 2
    small onion, finely chopped
  • 1
    clove garlic, crushed
  • 4
    courgettes, sliced
  • 425
    g
    chopped tomatoes
  • 1
    Litres
    vegetable stock
  • 100
    g
    shell noodles
  • 300
    g
    hake, kabeljou or haddock fillets
  • 15
    ml
    chopped fresh
  • basil or origanum
  • 15
    ml
    grated lemon rind
  • salt and freshly ground black pepper
  • 15
    ml
    cornflour
  • 15
    ml
    water
  • dash Tabasco sauce
  • fresh basil or origanum for garnishing
 

Method

 
Heat the oil in a saucepan and fry the onion and garlic until tender. Add the courgettes and fry for 2-3 minutes . Add the tomatoes and stock and bring to the boil. Add the pasta, reduce the heat slightly and simmer for 7-10 minutes. Skin the fish fillets and cube. Add the fish, basil and lemon rind to the pan and season with salt and pepper. Simmer until the fish is done and flakes easily with a fork. Blend the cornflour and water to form a smooth paste and stir in. Simmer until the sauce has thickened slightly. Season to taste with salt and pepper. Ladle the soup into hot bowls, flavour with Tabasco sauce to taste, and garnish with fresh herbs. Serve with fresh bread and butter. Serves 4.
 

Read more on: fish/seafood  |  stew
 

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