Mediterranean Fish Stew:

  • Olive oil 50.0 ml
  • Onions, sliced 2.0 x
  • Large Carrots, diced
  • Large Carrots, diced 2.0 x
  • Celery stalks, diced 3.0 x
  • Red capsicums, seeded and diced
  • Garlic, finely chopped 40.0 g
  • Tomatoes, seeded and diced 2.0 x
  • Tomato paste 75.0 g
  • Water 2.5 l
  • Bay Leaves 4.0 x
  • White Vinegar 25.0 ml
  • Firm white fish, cut into 3 cm dice 1.0 kg
  • Chopped flat leaf parsley 50.0 g
  1. Mediterranean Fish Stew:

    • Heat oil in a large pot. Add onion, carrots, celery and capsicum and cook until tender. Add garlic and tomatoes and cook for another minute.
    • Whisk together tomato paste with 1l water. Add to vegetables, along with bay leaves, white vinegar and Knorr Professional Fish Stock Powder mixed with 1.5 Liters of water. Bring to the boil.
    • Reduce heat and add fish. Poach in soup until cooked through then stir through parsley.