This stew has a beautiful, simple fish flavour, but you could boost its complexity by adding a bay leaf - or a finely chopped chilli if you like things hot.
NEED TO KNOW
|Type of dish||Seafood|
|Cooking time||30 min - 1 hour|
|Special options||Low fat|
|1 Tbsp olive oil|
|2 large brown onions, thickly sliced|
|2 large red capsicums, sliced into thick rings|
|1 ripe tomato, diced|
|400g large potatoes, skin on, thickly sliced|
|500g monkfish fillets, skin off, deboned|
|½ cup dry white wine|
|freshly ground black pepper|
|2 Tbsp flat-leaf parsley leaves|
1. Add olive oil to a large, heavy-based casserole dish. In dish, layer onion, capsicum, tomato, potato and fish. Pour over wine and a quarter of a cup of water and season.
2. Cover and cook on medium for 45-60 minutes until vegetables are tender and the fish is just cooked through. Serve sprinkled with parsley leaves.
Recipe from The No Excuses Cookbook by Michelle Bridges.
- Daily Life
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