Serves four
This is an ideal meal for a busy Christmas Eve.
Ingredients
To each 500grm of fish ( églefin – cabillaud – tilapia etc) add:-
- 1 tin chopped tomatoes
- 1 tin white wine ( measured in the empty tomato tin)
- 1 tin fish stock or stock cube ( measured as above)
- 250 grms shallots
- 1/2 teaspoon oregano
- 2 tablespoons parsley
- olive oil
- 1 crushed clove garlic
- Fresh mussels
- 250grms prawns (optional)
- 250grms feta cheese
- salt/pepper & 1/2 teaspoon sugar
Preparation
Fish should be sliced or cubed for this stew.
Fry garlic and shallots in generous amount olive oil until lightly browned.
Add wine, tomatoes, stock, oregano, parsley and seasonings.
Bring to the boil and simmer gently for as long as you feel necessary (at least an hour).
10 minutes before serving, add fish, and 5 minutes before, add mussels and the feta cheese and put on the lid to keep warm.
This can be done in the oven at 180 degrees C if preferred.
