Mediterranean fish stew with garlic toasts
- Preparation and cooking time
- More effort
- Serves 8
- 3 tbsp olive oil
- 1 large onion , sliced
- 2 garlic cloves , sliced
- 1 red chilli , finely chopped
- 2 tbsp tomato purée
- 1kg tomatoes , roughly chopped
- 200ml white wine
- 350ml fish stock
- 3 strips orange zest
- 1kg skinless halibut fillets, cut into large chunks
- 500g clams
- 400g large raw prawns
- handful flat-leaf parsley , chopped
For the garlic toasts
- STEP 1
To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
- STEP 2
Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
- STEP 3
Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.