Fish De Estofado
By Morrisons
Published on 27 March 2021
A fish stew filled with flavour and a smoky aroma. This nutritious dish is a great warming meal for everyone to enjoy.Time and servings
45 minsTotal time
Ingredients
- 2 cloves of garlic cloves
- 1 tsp of olive oil
- 2 red peppers
- 250 g of new potatoes
- 390 g of chopped tomato, chilli & garlic
- 10 g of paprika
- 1 vegetable stock cube
- 30 g of balsamic vinegar
- 30 g of parsley
- 1 tsp of sugar
- 1 lemon
- 220 g of white fish
Method
Step 1
Put a pan of water on to boil. Cube the potato into 2cm squares (no need to peel). Roughly chop the garlic, slice the pepper into strips and roughly chop the parsley, including the stalks.Step 2
Zest the entire lemon, squeeze half, and add to the fish. Season to taste and set aside. Add the potatoes to the boiling water for 10-12 minutes or until softened.Step 3
Heat a medium-sized pan with 2 teaspoons of olive oil, add the garlic and cook for 1 minute then add the chopped tomatoes. Once the tomatoes are simmering add the paprika, vegetable stock, cooked potatoes, half the parsley, 200ml of water and season to taste. Stir the pan regularly as it simmers.Step 4
Place the fish on top of the stew, put a lid on the pan and cook on a low heat for 8-10 mintutes. Slice the remaining lemon into wedges.Step 5
Once the fish has cooked (it should be white all the way through) carefully spoon the stew into large bowls, but keep the fish to place on top. Sprinkle the remaining parsley over and add a lemon wedge to serve.