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Mediterranean-style Fish Stew
This is a great example of a one-pot dish.
First I make a very light roux sauce
which I flavour with tomato juice
and -- the secret ingredient --
a Knorr Fish Stock Pot.
I then add in fish and seafood,
marinated with a few spices,
and very gently poach it
in the Knorr Fish Stock Pot sauce.
The beauty of cooking the fish
in the spiced tomato sauce
is that it means that the dish
retains all its
goodness and flavour.
1. Add the olive oil,
smoked sweet paprika,
saffron strands and thyme
to the fish and prawns
and toss together
gently but thoroughly.
Set aside to marinate.
2. Place the butter in a large,
heavy-based wok
and melt gently.
Add the flour to the butter
and whisk in thoroughly to
make sure that there are no lumps.
3. Gradually add in the diluted tomato juice,
whisking as you do so to mix in thoroughly.
Bring to the boil,
stirring constantly until the mixture thickens.
Turn down to a simmer.
4. Add the Knorr Fish Stock Pot
to the mixture and whisk in well
until thoroughly dissolved.
Simmer gently,
whisking often,
for 3--5 minutes.
5. Now gently add in the chunks of fish
and the raw prawns to
the simmering Knorr Fish Stock Pot mixture.
Shake the pan to coat the fish
in the simmering liquid.
6. Making sure that you don't bring the liquid to the boil,
gently simmer for around 4--5 minutes
until the fish and seafood has been poached.
As the fish and prawns cook they turn
from translucent to opaque.
7. Sprinkle the chopped basil over the fish stew
and shake the pan to work it in.
Top with the blanched carrot
and celery strips.
Transfer to a serving dish.
A dish like a rustic style tagine
looks very nice.
Garnish with the fresh basil sprigs
and serve at once.