Seafood Tomato Stew
Seafood gently stewed with tomatoes is very popular in Croatia. I have eaten a few that are quite similar. I have also eaten a dish where the sauce is prepared and topped with grilled fish and shellfish. They also serve with river fish such as carp. Here is a simplified version that is equally tasty and really easy.
Ingredients
- 1 tsp olive oil
- 200 g Carp, or any fillet of fish you prefer
- 2 small onions, finely chopped
- 2 cloves garlic, chopped
- 400 g chopped tomatoes in juice
- 1 10g fish stock cube
- ½ tsp paprika
- pinch chilli flakes
- 2 tbsp any vinegar
- 1 tsp sugar
- pinch salt
- pinch ground black pepper
- 200 g fresh, ripe tasty chopped tomatoes
- 4 tbsp parsley, chopped
- 4 tbsp basil, chopped
- 500 g mix of any fresh fish , cut into 4cm pieces
Instructions
- Heat the oil in a deep saucepan. Add the onion and garlic, cook for 2-3 minutes.
- Add the tomatoes, stock cube, paprika, chilli, vinegar, sugar, salt and pepper.
- Gently simmer for 15-20 minutes; you may need to add a little water.
- Meanwhile, season the fish pieces with salt and pepper.
- Heat the olive oil and gently sauté the fish until half cooked. Remove the pan from the stove and cover loosely with foil and leave to rest for the same amount of time you cooked the fish for. This will ensure the fish is not overcooked.
- Remove the sauce from the stove and check the seasoning, then add the herbs and chopped fresh tomatoes and stir through.
- Lightly pan-fry the fish for a couple of minutes on each side.
- Serve the fish in a large bowl, and add any juices from the pan to the sauce.
- Spoon over the sauce and serve.
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Nutrition
490
Calories
11G
Fat
2G
Saturates
12G
Sugars
543G
Salt
69G
Protein
29G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
