RecipesFish And Shellfish

Quick & Easy Aegean Fish Stew recipe

“A colourful and surprisingly speedy supper.

Dairy Free
Gluten Free
Quick & Easy Aegean Fish Stew recipe
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Ingredients

For the recipe:
  • 350ml good quality fish or vegetable stock
  • 50g onion, diced
  • 160g butternut squash, peeled and diced
  • 1 garlic clove, crushed
  • 50g courgette, sliced
  • a pinch crushed chill flakes (optional)
  • a pinch saffron threads
  • 1 bay leaf
  • 260g mixed firm fish fillets, e.g. cod, sea bream, sea bass, red mullet, salmon, cut into chunks
  • a handful flat-leaf parsley, chopped
  • to taste sea salt & black pepper

“A colourful and surprisingly speedy supper. You can use virtually any firm-fleshed fish fillets.” Reproduced with kind permission from Petronella Ravenshear’s The HBD Cookbook. Published by Harper Collins.

 

Serves 2

Recipe created by Petronella Ravenshear.

Method

01
Put 3 tbsp of the stock into a large saucepan over a low to medium heat. Add the onion, butternut squash and garlic and cook for 8-10 minutes, stirring occasionally until they have softened. If they start to become dry, add a little more stock. Take care that they do not brown.
02
Stir in the courgette, chilli flakes (if using) and saffron. Cook for 1 minute and then add the remaining stock and bay leaf. 
03
Bring to the boil, then reduce the heat immediately to barely a simmer and cover the pan. Cook gently for 10 minutes, or until the vegetables are tender. Add the fish ad simmer for a further 5 minutes, or until it is just cooked and opaque. Check the seasoning, adding salt and pepper to taste and stir in the parsley.
04
Ladle into 2 shallow bowls, dividing the fish equally between them. Serve immediately.

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