Dinner ideas

Provencal fish stew

Hearty and filling, this beautiful French fish stew is full of delicious seafood flavours and just a touch of chilli, making it the ultimate warming meal for the cooler months.
provencal fish stew



1.In a large saucepan, heat reserved anchovy oil on medium. Saute olives, capers, eschalot, garlic, chilli and chilli for 4-5 minutes until softened.
2.Stir in tomato paste and cook for 1 minute. Add tomatoes, increase heat to high and cook, stirring, for 3-4 minutes until thickened. Mix in wine and cook, for 1-2 minutes until evaporated.
3.Add fish stock and bring to the boil. Reduce heat to low and simmer for 20 minutes. Stir in fish and cook, for 3-4 minutes until just cooked through. Season to taste.
4.Meanwhile, preheat a char-grill plate on high. Lightly spray sourdough with oil and grill for 1 minute each side until grill marks appear.
5.Serve soup scattered with parsley and accompanied with lemon wedges and grilled bread.

Peel tomatoes by cutting a cross in each base and plunging into boiling water for 1-2 minutes. Refresh in cold water. Skin will peel away easily.


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