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Chilli fish stew recipe

  • 2servings
  • 20minutes

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil, for cooking

  2. 1 red onion, finely chopped

  3. 1 celery stick, finely chopped

  4. 1 fennel bulb, tough outer layer removed (reserve the fronds) and flesh finely chopped

  5. 1 garlic clove, finely chopped

  6. 2 mild red chillies, finely chopped

  7. a pinch of dried chilli flakes

  8. 2 tomatoes, roughly chopped

  9. 400 ml (14 fl oz) monkfish fillets or other firm white fish

  10. 2 x 125 g (4 3/4 oz) red mullet or red snapper fillets

  11. 200 g (7 1/2 oz) clams, scrubbed and rinsed

  12. 200 g (7 1/2 oz) mussels, scrubbed and rinsed with beards removed

  13. a handful of flat-leaf parsley leaves, roughly chopped

  14. sea salt and freshly ground black pepper

  15. To serve 2 thick slices bread, toasted

Instructions Jump to Ingredients ↑

  1. Heat some oil in a large, wide heavy-based pan (with a lid). Gently fry the onion, celery, fennel, garlic and half the chopped chilli with a pinch each of salt and dried chilli flakes until soft, about 8 minutes. Stir in the tomatoes and a dash of water and continue to cook for 5 minutes.

  2. Turn the heat up and pour in the wine. Turn down and leave to simmer for 3 minutes until the liquid has slightly reduced.

  3. Cut the fish into large chucks, season well, and add in a single layer, pushing the pieces down so they are covered by the liquid. Cook gently for 3 minutes, then add the clams and mussels. Stir gently to combine, then place the lid on the pan and leave to steam for 3 minutes until the clams and mussels have opened. (Discard any clams or mussels that don’t open.)

  4. Place the remaining chopped chilli in a small bowl and cover generously with oil. Divide the fish stew between 2 bowls, sprinkle with the parsley and fennel fronds and spoon the chilli oil on top. Serve with toast, drizzled with more chilli oil.

  5. SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

  6. Read about Emma Grazette’s spice journey through Oaxaca, Mexico.

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