Name: Mediterranean fish stew
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 45.00 ml olive oil; 1.00 onion finely chopped; 2.00 garlic cloves, finely chopped; 1.00 tomatoes tinned and drained; 15.00 ml tomato purée; 15.00 ml paprika sweet Spanish; 65.00 ml flour plain; 0.00 sea salt and freshly ground black pepper; 450.00 g fish white-flesh; 45.00 ml pernod; 1.00 wine white; 2.00 bay leaves fresh

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Ingredients (12)

45.00 ml	olive oil
1.00	onion — finely chopped
2.00	garlic — cloves, finely chopped
1.00	tomatoes — tinned and drained
15.00 ml	tomato purée
15.00 ml	paprika — sweet Spanish
65.00 ml	flour — plain
0.00	sea salt and freshly ground black pepper
450.00 g	fish — white-flesh
45.00 ml	pernod
1.00	wine — white
2.00	bay leaves — fresh

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Method:

Heat 15ml (1 tbsp) olive oil in a medium-sized saucepan at medium heat and sauté the onion and garlic until translucent. Add the tomatoes and cook briefly until they have started to soften. Then add the tomato purée and paprika and cook for a minute or two more until you havea thick sauce. Place the flour in a shallow bowl and mix in some sea salt flakes and freshly ground black pepper. Cut the fish into large pieces and lightly dust each one with flour.

Heat 30ml (2 tbsp) olive oil in a non-stick frying pan over medium heat and fry the pieces of fish for a minute or two on each side or until they are nicely browned. Do this in two batches if necessary. Return all the fish to the pan, add the Pernod and flame or boil it until all the alcohol burns off. Add the fish and the Pernod juices to the tomato sauce along with the white wine and bay leaves. Simmer for 15 minutes. Season to taste and serve.