Name: Greek fish stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon vegetable or olive oil; 1 leek, pale section only, thinly sliced; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 1 baby fennel bulb, finely chopped; 1 medium red capsicum, finely chopped; 1/4 teaspoon ground turmeric; 800 gram can chopped tomatoes; 1 litre (4 cups) chicken stock; 2 teaspoon finely grated lemon zest; 12 chat (baby) potatoes, quartered; 700 gram seafood marinara mix or coarsley chopped boneless white fish fillets; 1/2 cup coarsely chopped flat-leaf parsley; bought garlic bread, heated, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 leek, pale section only, thinly sliced

1 medium brown onion, finely chopped

2 cloves garlic, crushed

1 baby fennel bulb, finely chopped

1 medium red capsicum, finely chopped

1/4 teaspoon ground turmeric

800 gram can chopped tomatoes

1 litre (4 cups) chicken stock

2 teaspoon finely grated lemon zest

12 chat (baby) potatoes, quartered

700 gram seafood marinara mix or coarsley chopped boneless white fish fillets

1/2 cup coarsely chopped flat-leaf parsley

bought garlic bread, heated, to serve

Method

1.Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 minutes or until onion softens.

2.Stir in fennel, capsicum and turmeric; cook and stir for 3 minutes or until vegetables soften. Add tomato, stock and zest. Bring to the boil.

3.Add potato; cook for 5 minutes. Reduce heat. Simmer, uncovered, for 15 minutes or until potato is tender.

4.Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 minutes or until seafood is cooked. Remove from heat. Stir in parsley. Season with salt and pepper. Serve with garlic bread.

Women's Weekly Food