Down-under 2013 · Recipe

Provencal Fish Stew

As my vacation down-under is moving along I continue to use my hostess and Mr Three-Year-Old as guinea pigs for recipes that I find in various places. This one appeared when I Googled for white fish recipes. It was real easy to cook and turned out great not tasting too fishy, which makes it plausible to use on my friend who claim she doesn’t like any fish at all.

Ingredients

  • Olive oil
  • 1 Medium onion
  • 4 cloves of garlic
  • 1 red capsicum
  • 1 can chopped tomatoes
  • 1/3 cup chicken stock
  • 1/2 teaspoon fennel seeds
  • cayenne pepper
  • salt
  • 375g snapper
  • 375g cod
  • 1/3 cup chopped fresh basil
  • potatoes

20_Provencal_Fish_Stew_-_Ingredients[1]Start with finely chop the onion and crush the garlic, heat olive oil in a pan and let the onion soften, fry for about five minutes. Dice the capsicum and add to the pan for about four minutes. Then you add the chopped tomatoes, stock, fennel seeds, cayenne pepper and salt. Bring it all to a boil then reduce to and let it simmer.20_Provencal_Fish_Stew_-_Fish[1] Cut the fish into cubes, about 2.5cm, add to the pan and let it all cook for about another 7 minutes, then stir in the basil just before serving.20_Provencal_Fish_Stew_-_Salad[1]

I choose to serve with potatoes and a green salad.20_Provencal_Fish_Stew_-_On_the_plate[1]

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