Greek-style fish stew recipe
Created by The Tesco Recipes team
Make frozen fish special with this Greek-style stew – perfect for Good Friday. Tender hake is cooked in a rich tomato sauce with potatoes and veg. Serve with crusty bread to mop up all the goodness.
See method- Serves 4
- Takes 1 hr
- 315 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 tbsp olive oil, plus extra to drizzle (optional)
- 1 large onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery sticks, finely chopped, any leaves roughly chopped
- 4 garlic cloves, finely sliced
- 500g pack tomatoes on the vine
- 15g fresh flat-leaf parsley, stalks finely chopped, leaves roughly chopped
- 500g baking potatoes, peeled and cut into 2cm chunks
- 500g pack frozen hake fillets
- 1 lemon, zested and cut into 6 wedges
- crusty bread, to serve (optional)
Each serving contains
- Energy
- 1325kJ 315.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 31.2gProtein 23.8gFibre 5.8g
Method
- Heat the oil in a flameproof casserole dish or large, lidded saucepan over a medium heat and fry the onion, carrot, celery and garlic for 12-15 mins until softened. Meanwhile, halve the tomatoes widthways and coarsely grate using a box grater set over a bowl (discard the skin). Add to the pan with the parsley stalks, potatoes and 250ml water.
- Season well, partially cover the pan and bring to a brisk simmer. Cook for 20 mins, stirring occasionally, or until thickened slightly and the potatoes are tender.
- Add the frozen fish, cover and return to a simmer. Cook for 10-15 mins or until the fish flakes. Stir in the lemon zest and the juice of 2 lemon wedges, gently breaking up the fish a little with the spoon. Scatter with the celery and parsley leaves. Drizzle with a little more oil and serve with crusty bread, if you like, and the remaining lemon wedges for squeezing over.
- Tip: You can make this in a slowcooker: add all the ingredients apart from the celery and parsley leaves, fish and lemon; cook on high for 45 mins- 1 hr. Add the fish and lemon and cook for another 15-20 mins.
- See more Easter recipes
