Creamy tomato fish stew

• porsi: Serves 4-6

Bahan-bahan

60g butter

1 tbsp olive oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 celery stalk, chopped

2 garlic cloves, crushed

1 bay leaf

2 sprigs of fresh thyme

2 tbsp gluten-free plain flour or cornflour

2 tbsp tomato purée

1.4L gluten-free fish or chicken stock

2 x 400g tin of chopped tomatoes

200g soft cream cheese

1 tbsp white wine

600g white fish, chopped into bite-sized pieces

300g raw prawns, peeled and deveined

150g baby spinach, roughly chopped

Salt and black pepper

To serve:

Fresh parsley, chopped

Baby potatoes, boiled

Petunjuk

1 In a large pot, melt the butter together with the olive oil over high heat.

2 Add the onion, carrot and celery. Cook for 6-8 minutes until softened. Add the garlic, bay leaf and fresh thyme and cook for one minute longer.

3 Add the flour and tomato purée and cook for 2-3 minutes, stirring.

4 Stir in the tinned tomatoes and stock and bring to a boil. Reduce the heat and simmer for 30 minutes.

5 Stir in the cream cheese and wine. Stir until the cream cheese dissolves, then simmer for another 8-10 minutes.

6 Remove the bay leaf and thyme sprigs. Use a stick blender to whizz the soup until smooth.

7 Return to a medium-high heat and add the fish, prawns and spinach. Simmer for a final 3-4 minutes or until the fish is completely cooked and the spinach has wiIted. Season to taste with salt and pepper.

8 Garnish with chopped parsley and serve with boiled baby potatoes.