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Fish and tomato stew

Recipe from: 11/1/2003 12:00:00 AM

Ingredients 9
Servings 4


  • 125
    olive oil
  • 1
    onion, thinly sliced
  • 2
    cloves garlic, crushed
  • 1
    large green pepper, thinly sliced
  • 800
    canned tomatoes
  • 250
    dry white wine
  • 4
    medium potatoes, quartered
  • 650
    fish steaks (kingklip, hake or whiting)
  • 30
    chopped parsley


Heat oil in a large saucepan and sauté onion, garlic and green pepper until soft.
Add tomatoes, then bring to the boil, reduce heat and simmer until tomatoes have reduced to a thick sauce.
Season and add the wine and potatoes.
Increase heat and boil for about five minutes, then reduce heat and simmer for 10 minutes, or until potatoes are cooked.
Add fish to the soup.
Stir briefly, season and simmer for five minutes, until the fish is cooked.
Remove from heat and leave for at least 10 minutes before serving.
Add parsley and serve in hot bowls with bread or crostini.

Read more on: fish/seafood  |  stew  |  sauté

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