EASY FISH STEW

• porsi: 4

Bahan-bahan

1 tbsp Olive oil

1 large onion, chopped

2 celery stalks, chöpped

1 smal! fennel bulb,' chopped

Salt and black pepp"

4 large garlic cloves, crushed

½ tsp dried thyme

Pinch of dried chilli flakes:

150ml white wine

2 x 400g tins of whole plum tomatoes, juice reserved

750mI vegetable stock

30g sultanas

2 tbsp capers, rinsed and drained

1 kg firm white fish (f.g.hlake , cut into large cubes

Large handful of fresh parsley, chopped

To serve:

Garlic and parsley toast, crusty bread, rice or boiled baby potatoes

Petunjuk

1 Heat The olive oil in a large casserol dish over a medium heat. Cook the noun, celery and fennel, salt and pepper fir 4-5 minutes until softened. Add thyme, chili flakes and garlic and cook for 40 seconds longer

2 Add the white wine and the juice from the tanned tomatoes. Bring to a simmer and cook fir 4-5 minutes until the liquid is reduced by about half.

3 Add ihe.plum tomatoes, vegetable stock, plum tomatoes, sultanas and capers. simmer over a medium heat fir 15-20 minutes

4 Pat fish dry with kitchen paper and season with salt and pepper. Add the fish pieces bro the stew stirring very gently. Bring to a gentle simmer and cook fir another 5 minutes

5 Remove the caeserole dish from the heatand cover with a lid and allow to sit fir another 5 minutes. The fish will find bush cooking n the hot stew.

6 Stir in the chopped parsley and ladle into serving bowls