27 de junio de 2017

Italian Fish Stew RECIPE FOR TODAY

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Italian Fish Stew
2 tbsps olive oil
2 onions, chopped
4 sticks celery, chopped
3–4 large cloves garlic, chopped
400g can chopped tomatoes
500g potatoes, peeled and cut into 3–4cm chunks
2–3 bay leaves
500ml vegetable stock
Black pepper
600g fish fillets (Pollock, tilapia, cod, etc.)
Juice 1 small lemon
15g pack fresh flat leaf parsley, chopped
½ 15g bag fresh dill, chopped
1–2 tbsps capers (optional)

1. Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.

2. Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.

3. Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).

4. Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ if you wish. You can freeze what’s left to enjoy another day.

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