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Mediterranean fish stew with cheese toasts


Serves: 4
timeTotal time:
Mediterranean fish stew with cheese toasts
Recipe photograph by Kris Kirkham

Mediterranean fish stew with cheese toasts


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
631Kcal
Fat
31gr
Saturates
11gr
Carbs
35gr
Sugars
9gr
Fibre
5gr
Protein
45gr
Salt
2.2gr

Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes

Ingredients

  • 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

Step by step

  1. 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
  2. Add the passata, stock, orange juice and zest; simmer for 10 minutes. Adjust the seasoning.
  3. Add the fish and simmer gently until just opaque, about 4 minutes. Discard the thyme sprig and pared zest, and stir in the parsley.
  4. 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.
  5. Ladle the stew into warmed bowls and serve with the cheese toasts.

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