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Mediterranean Fish Stew recipe
How to cook Mediterranean Fish Stew recipe User rated: 0 [2837]
Difficulty: 2
Prep Time: mins
Cook Time: mins
Serving: 4
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INGREDIENTS

  • 2 teaspoons olive oil
  • 2 red onions, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 1/4 cups fresh fish stock
  • 1 1/4 cups dry red wine
  • 2 X 14 ounce cans chopped tomatoes
  • 8 ounces baby eggplant, quatered
  • 8 ounces yellow zucchini, sliced
  • 1 green bell pepper, sliced
  • 1 tablespoon chopped fresh rosemary
  • 1 pound 2 ounces halibut fillet, skinned and cut into 1 inch cubes
  • 1 pound 10 ounces fresh mussels, prepared
  • 8 ounces baby squid, cleaned, trimmed and sliced into rings
  • 8 ounces fresh tiger shrimp, peeled and deveined
  • Salt and pepper
  • 4 Slices toasted french bread rubbed with cut garlic, clove
  • Lemon wedges, to serve

DIRECTIONS

  • Heat the oil in a large non-stick saucepan and fry the onions and garlic gently for 3 minutes.
  • Stir in the vinegar and sugar and cook for a further 2 minutes.
  • Stir in the stock, wine, canned tomatoes, eggplant, zucchini, bell pepper and rosemary. Bring to a boil and simmer uncovered for 10 minutes.
  • Add the halibut, mussels and squid. Mix well and simmer, covered for 5 minutes until the fish is opaque.
  • Stir in the shrimp and continue to simmer, covered for a further 2-3 minutes until the shrimp are pink and cooked through.
  • Discard any mussels which have not opened and season to taste.
  • To serve, put a slice of the prepared garlic bread in the base of each warmed serving bowl and ladle the stew over the top. Serve with lemon wedges.