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Smoked Fish Stew by James Crabbe

Smoked Fish Stew by James Crabbe

Smoked Fish Stew by James Crabbe

Rosie says,"I made this for our lunch when Robert had spent a very damp morning working outdoors. It was perfect: simple and quick to make, tasty and filling to eat. It has a spiciness that lifts it out of the ordinary and certainly put a spring in Robert's step for the afternoon".

Mr Crabbe said,"This is based on a traditional African recipe but adapted for Western tastes. Although I'm a great fish fan, this recipe could be easily adapted to use some of Inverawe's excellent smoked meats".

Serves 6 as a starter or 4 as a main course.


  • 250g onions, thinly sliced
  • 60ml vegetable oil
  • 400g tin chopped tomatoes
  • 4 tbsp tomato purée
  • pinch dried chilli flakes (or more if you like it hotter)
  • 1 litre liquid made up of 850ml water and 150ml dry white wine
  • 1 kg smoked fish, de-boned, skinned and broked into bite-sized pieces (Mr Crabbe used smoked haddock for this recipe, Rosie used smoked haddock and roast smoked salmon)


  1. In a large saucepan, fry the onions in the vegetable oil until soft and translucent.
  2. Add the chopped tomatoes, tomato purée, chilli flakes and the liquids.
  3. Allow to gently simmer for 15 mins.
  4. Add the prepared smoked fish and simmer for another 10 mins until the fish is cooked through
  5. Taste and adjust the seasoning if necessary.

To Serve

Serve with boiled fragrant rice.

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