Fish Stew

23/11/2012
Fifi
fromFifi Novice
"The masters will tell you that the best fish stews are made from fish heads."
Preparation20 min.
Cooking45 min.
Тotal65 min.
Servings3
Cook
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Ingredients

  • fish - 21 oz (600 g) cleaned of bones + heads for the broth
  • onions - 1 large head
  • peppers - 2
  • tomatoes - 3 juicy, can use canned
  • stock - 1 cube vegetable
  • allspice - 2 grains
  • cloves - 1
  • black pepper - to taste
  • paprika - 1 tsp
  • bay leaf - 1 - 2
  • lovage - 1 tsp dry
  • salt - to taste
  • oil - 1/5 cup (60 ml)
  • starch - 1 tsp or flour

Preparation

Boil 2 cups (500 ml) of broth from fish heads and bones, along with the bay leaf, allspice and cloves and strain it. In a pot, heat the oil and fry the chopped onion.

After a while, add the chopped peppers. After 2 minutes add the mashed tomatoes with the hot fish broth and crumbled vegetable stock cube.

Leave it to boil until the volume is reduced slightly and add the pieces of fish. Season with salt, black pepper and paprika and simmer for a bit longer, until the fish is fully cooked.

Optionally, at the end, you can thicken the fish stew with 1 full teaspoon of starch, diluted in a little water.

Finally, add the lovage and remove from the heat. Serve with a slice of lemon.find similar recipes here

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