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)
- In a large saucepan, fry the onions in the vegetable oil until soft and translucent.
- Add the chopped tomatoes, tomato purée, chilli flakes and the liquids.
- Allow to gently simmer for 15 mins.
- Add the prepared smoked fish and simmer for another 10 mins until the fish is cooked through
- Taste and adjust the seasoning if necessary.
Serve with boiled fragrant rice.
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