Fish stew

By admin
18 August 2010

Serves 6

Preparation time: 15 min

Soaking time: 15 min

Cooking time: 30 min

1 packet (600 g) hake fillets, skinned and  cubed

250 g frozen shelled prawns (optional)

500 g frozen calamari steaks, cut into strips

salt and pepper

75 ml olive oil

2 onions, thinly sliced

1 red pepper, cored and diced

4 cloves garlic, crushed

4 ripe tomatoes, skinned and chopped

125-250 ml (½-1 c) white wine

250 ml (1 c) barley, soaked

1 red chilli, seeded and chopped

45 ml (3 T) chopped

Parsley

Lightly season the fish and seafood with salt and pepper. Chill until needed. Heat the oil in a pan and stir-fry the onions, red pepper and garlic  until soft. Add the tomatoes and stir-fry gently. Add the wine to the tomato mixture along with the barley and chilli. Add about 750 ml (3 c) water and simmer until the barley is done and the sauce is fragrant. Add more water as needed– the mixture should form a sauce. Season with salt and pepper and add the parsley. Fry the fish and seafood in batches until lightly browned. Add to the barley stew and simmer until the fish is just done.

Serve with a fresh farm loaf

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