FISH STEW


COOKBOOK: Spanish Cookbook - Coma Bien & Adelgace (Petrona C de Gandulfo)

RATE: ❤️❤️❤️👌🏻👌🏻💲

Even those who don’t like fish in my household ate this meal and loved it! Terribly easy make and a great way to introduce veggies and fish all in the one plate.

I found this dish to be very easy to make however, don’t forget to pre-cook the potatoes (boil) for 6-7mins, drain them immediately, let them rest for 5mins and then adding to the stew. Potatoes are nice when soft to eat. If you chose to add the potatoes uncooked, they will be a little on the raw side!

This spanish cookbook was printed in Argentina 1974. I can’t wait to make more recipes

Enjoy

Sandra

RECIPE

SERVES 4

1 tablespoon of olive oil

1k of white fish fillet (such as hoki)

salt and pepper

2 carrots, sliced thinly

2 medium potatoes, sliced thinly

1 handful of parsley, chopped finely

4 tomatoes, sliced thinly

Place the sliced potatoes in a pan topped with water. Bring to boil, simmer for 6-7mins. Drain potatoes and set aside.

Heat the olive oil in deep frying pan. Fry lightly the fish for 1 min. Turn it carefully. Add carrots, potatoes, tomatoes and parsley. Place a lid on the pan and allow it to cook for a further 6-7mins. Remove lid and turn mixture allowing the fish to break up.

If carrots are not soft cook for a further 2mins.

Remove form heat and serve immediately.

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