Fish stew

fish stew

Grumpy face. Got even grumpier in the few seconds after this photo was taken.

I looked at the fish pie mix in the fridge, thought about yet another fish pie and felt uninspired. This is a simplified version of a bouillabaisse.

Serves 3

1 glug olive oil

1 dessert spoon butter

1 onion, chopped

2 big garlic cloves, crushed

A few tarragon leaves, chopped (or some dried tarragon)

1 yellow pepper, roughly chopped

2 carrots, roughly chopped

1 can chopped tomatoes

1 dessert spoon tomato puree

1 pinch saffron

Salt and pepper

1 fish pie mix (salmon, cod, smoked fish)

Squeeze of the juice of half a lemon (another good reason to have a G&T later)

1 dessert spoon of butter

Melt the butter and oil and then cook the onion and garlic gently till transparent, then add the tarragon, veg, saffron, seasoning, tomato puree and tinned tomatoes (and half a can of water from the tap). Bring to the boil and then either simmer for 40 minutes or so, or slow cook (I put my in the Aga slow cooker for 3 hours). At that point, puree it, add the lemon juice and extra butter and tip in the fish, cooking till it’s tender – about 10-15 minutes.

We had ours with bread and butter.

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