Recipe for Fish Stew made in the Provencal style – with hake, sun-dried tomatoes and capers
800g hake – cut into small pieces
2 tbsp olive oil (from your pantry)
2 cloves garlic – crush, peel and chop finely
100g sun dried tomatoes
2 tins whole, peeled tomatoes
20g basil – chop
4 tbsp capers
150g pitted black olives – cut in half
1/4 tsp ground black pepper (from your pantry)
10g parsley – chop
Heat olive oil in a large pan over medium heat. Add garlic and sauté for about 2 minutes until just starting to brown.
Add tinned tomatoes (including the liquid) and break apart with a spoon or mash down with a potato masher to create large chunks of tomato. Add sun dried tomatoes, basil, capers, black olives and black pepper. Sauté for another 5 minutes.
Place fish on top of tomato mixture, reduce heat to medium-low and cover the pan with a lid. Leave to simmer for about 10 minutes or until the fish is opaque and firm.
To serve, divide the Fish Provencal between the plates and scatter with chopped parsley.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.