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Croatian Fish Stew

A hearty fish stew which can be made with whatever seafood you like.

30 4
Croatian Fish Stew | DonalSkehan.com, A hearty fish stew which can be made with whatever seafood you like.

light-meals

Croatian Fish Stew

A hearty fish stew which can be made with whatever seafood you like.

Monday, July 18, 2016

2 tbsp olive oil

A small handful flat leaf parsley, finely chopped

6 garlic cloves, thinly sliced

1 onion, finely chopped

1 tbsp tomato purée

4 tomatoes, chopped

350g waxy potatoes, peeled and chopped into small cubes

500ml fish stock

450g skinless seabass fillets, cut into 2.5cm cubes

450g skinless monkfish fillets, cut into 2.5cm cubes

12 unpeeled raw tiger prawns

400g mussels in their shells, cleaned

A good handful flat leaf parsley, to serve Crusty bread, to serve

 

Large heavy based saucepan

 

30 mins
Serves 4

I can never understand when people say the don’t like seafood. I absolutely love it and wish more people would give it a chance, especially with the abundance of world class fish available in Ireland. This fish stew is something I had in Croatia but can absolutely be replicated at home.

Add the fish and coat the fish in the marinade, set aside for at least 10 minutes. Heat a large heavy based saucepan over a medium heat and add the oil.
Fry the garlic and onion for 5-6 minutes until just tender. Add the tomato purée, tomatoes and potatoes and cook for a further 5 minutes. Pour in the stock and simmer gently for 10 minutes or until the potatoes are close to being tender.
Stir through the seabass, monkfish, prawns and mussels and cover with a tight fitting lid. Cook for another 5 minutes until the fish is cooked through. Discard any unopened mussels.
Season to taste, divide into four bowls, sprinkle with flat leaf parsley and serve with crusty bread.
30 mins
Serves 4

Ingredients

2 tbsp olive oil

A small handful flat leaf parsley, finely chopped

6 garlic cloves, thinly sliced

1 onion, finely chopped

1 tbsp tomato purée

4 tomatoes, chopped

350g waxy potatoes, peeled and chopped into small cubes

500ml fish stock

450g skinless seabass fillets, cut into 2.5cm cubes

450g skinless monkfish fillets, cut into 2.5cm cubes

12 unpeeled raw tiger prawns

400g mussels in their shells, cleaned

A good handful flat leaf parsley, to serve Crusty bread, to serve

 

You'll Need

Large heavy based saucepan

 

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