Cape Fish Stew

You’re going out and know that when you get back you’ll be starving! Make this simple Cape Fish Stew before you go and not only will it be perfect when you get home, it will only take ten minutes to heat and serve.
What you need …
1 500g box Sea Harvest Cape Whiting Steaks
3 tablespoons olive oil
1 finely chopped onion
1 very finely chopped red pepper
2 cloves finely chopped garlic
Zest of a small lemon
1 tin tomatoes
1 tablespoon tomato paste
1 tablespoon sweet Spanish paprika
¼ cup plain flour
Sea salt and freshly ground black pepper
1 cup white wine (optional)
2 fresh bay leaves

What you do …
Heat the oil in a saucepan and sauté the onion, red pepper, lemon zest and garlic until translucent.
Add the tomatoes and cook briefly. Add the tomato paste and paprika. Cook for another minute. Leave to stand. Now put flour and salt and pepper into a bowl. Lightly dust the fish steaks with this mixture, fry fish for a minute or two on each side until they are browned. Add the fish to the tomato mixture and add the white wine (optional). Add bay leaves and simmer for ten minutes. Set aside to cool and pop in the
fridge before you leave. When ready to eat, reheat slowly and cook for a further five minutes. Divide into
bowls and serve with toasty garlic bread.

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