Smoked Fish Stew
Smoked Fish Stew
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Scottish
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
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
Ingredients
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250g onions, thinly sliced
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60ml vegetable oil
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400g tin chopped tomatoes
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4 tbsp tomato purée
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pinch dried chilli flakes (or more if you like it hotter)
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1 litre liquid made up of 850ml water and 150ml dry white wine
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1 kg smoked fish, de-boned, skinned and broked into bite-sized pieces ( we used smoked haddock and roast smoked salmon)
Directions
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.