| Bistro Fish Stew |
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| Written by Womans World, 2008 | |
 Serves 4–6 1 celery heart 1 medium leek 2 tbsp olive oil 2 cloves garlic, crushed 200ml (7 fl oz) dry white wine approx 150ml (1/4 pint) of fish stock 2 x 400g tins chopped tomatoes pinch of sugar 250g (9oz) cherry tomatoes, halved 30ml (2 tbsp) red pesto 450g (11b) pollock, skinned and cut into 4cm (1 1/2 in) chunks 250g (9oz) hake, skinned, cut into 4cm (1 1/2 in) chunks 12 mussels, scrubbed salt and freshly ground black pepper extra virgin olive oil to serve Roughly chop the celery and set to one side. Wash and finely slice the leek. Heat the oil in a large pan or wok. Add the celery and leek and fry for 5 minutes. Add the garlic and fry for a further minute. Stir in the wine, stock, tinned tomatoes and sugar. Bring to the boil and simmer for 12 minutes. Add the cherry tomatoes, cover and cook for a further 5 minutes. Season well. Stir in the pesto and add the fish, bring back to a simmer. Stir in the mussels, cover and cook for approximately 5 minutes or until the mussels have opened and the fish is just cooked. To serve, ladle the stew into four deep plates or bowls and drizzle with extra virgin olive oil. Serve at once with garlic bread. |
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