Italian fish stew

YOU
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

20.00 ml oil
2.00 onion — small, chopped
1.00 garlic — cloves, crushed
4.00 courgettes — sliced
425.00 g tomatoes — chopped
1.00 Litres stock — vegetable
100.00 g pasta — shell noodles
300.00 g hake — kabeljou or haddock, fillets
15.00 ml chopped fresh
fresh basil — or fresh oregano
15.00 ml lemon — zest only
sea salt and freshly ground black pepper
15.00 ml cornflour
15.00 ml water
Tabasco sauce
fresh basil — or oregano, to garnish
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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.



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