Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 18

SPANISH FISH STEW

We’re always hearing about that miraculous Mediterranean Omega 3 diet. This is it in a bowl. We’re going to live forever …

2 tablespoons olive oil

1 large onion, thinly sliced

1 celery stick, chopped

2 garlic cloves, crushed

1 teaspoon paprika

1 large red pepper, cut into strips

250ml white wine

400g tin chopped tomatoes

pinch cayenne pepper

few strands saffron

400ml fish stock

600g firm white fish fillets, skinned and cut into chunks

400g tin chickpeas, drained and rinsed

large handful flat-leaf parsley

lemon wedges

Heat the olive oil in a large heavy-based pan over medium–low heat. Add the onion and celery and cook, stirring occasionally, for 5 minutes or until the onion is translucent. Add the garlic, paprika and red pepper and cook, stirring, for 3 minutes more until fragrant and the pepper is starting to soften. Pour in the wine and continue cooking until reduced slightly.

Add the tomatoes, cayenne, saffron, fish stock and a pinch of sea salt and simmer for 10 minutes, stirring frequently. Add the fish and simmer for 3 minutes, or until the fish is just tender. Add the chickpeas and cook for a further 2–3 minutes. Season with sea salt and freshly ground black pepper. Serve in individual bowls with the parsley and lemon wedges. SERVES 4