Fish stew

By Drum Digital
22 January 2014

Serve with lemon wedges and warm crusty bread to mop up the juices.

Serves 4

Preparation time: 5 min

Baking time: 20 min

30 ml (2 T) oil

1 onion, chopped

2 cloves garlic, chopped

30 ml (2 T) chopped fresh parsley

2 tomatoes, chopped

10 ml (2 t) tomato paste

250 ml (1 c) fish stock

fish sauce

400 g pilchards in water

15 ml (1 t) thyme

1        Preheat the oven grill and heat the oil in an ovenproof dish.

2        Add the onion, garlic, parsley, tomatoes, tomato paste and fish stock. Place in the oven for 10 minutes.

3        Season to taste with fish sauce, add the fish and scatter the thyme over. Return to the oven for 5 minutes.

4        Serve with lemon wedges and warm crusty bread to mop up the juices.

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