Mediterranean fish stew with cheese toasts
Serves 4 | total time
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 fennel bulb, finely sliced
- a sprig of thyme
- 2 garlic cloves, crushed, plus 1 garlic clove, halved
- 100ml dry white wine
- 1 x 500g carton passata
- 250ml fish, chicken or vegetable stock
- 4 tbsp freshly squeezed orange juice, plus a piece of pared zest
- 600g mixed skinless, boneless fish fillets, cut into large chunks (eg cod and salmon)
- 4-5 tbsp roughly chopped flat-leaf parsley
- 8 slices of baguette
- 150g Gruyère cheese, grated
- Warm the olive oil over a medium heat in a large pan. Add the onion, fennel, thyme and a good pinch of salt. Sauté for about 10 minutes until softened, stirring occasionally. Add the crushed garlic, stir for a minute, then pour in the wine; simmer until almost evaporated
- Add the passata, stock, orange juice and zest; simmer for 10 minutes. Adjust the seasoning.
- Add the fish and simmer gently until just opaque, about 4 minutes. Discard the thyme sprig and pared zest, and stir in the parsley.
- While the fish is cooking, toast the baguette under the grill. Rub the toasts with the cut garlic clove; divide the cheese between them. Grill until melting.
- Ladle the stew into warmed bowls and serve with the cheese toasts.