I can't resist sharing my favourite fish recipe with you - depending on the amount of liquid, it makes beautiful fish stew or soup. The recipe is very flexible as to what fish, vegetables and spices you like, as long as you stick to the rough proportions.
This made us (2 adults) 2 dinners earlier this week and I think there was still some left for a light lunch:
+1 kilo of fish (choose your favourite kind, we had salmon, but mixing 2-3 kinds is also possible)
1 onion
other vegetables of your choice (I used zucchini and sweet corn)
1 tin of crushed tomatoes in their own juice
1 stock cube vegetable
1 - 1,5 litres of liquid (generally water is fine, but adding 1-2 dl of white wine is great too)
salt & peppar
herbs
olive oil
I added a touch of saffron and some fresh shrimps too, but those are an optional luxury.
Stirfry the onion and other vegetables in oil, add salt and peppar. When slightly softened, add the tin of tomatoes, water (and wine if you choose to), the stock cube and herbs (and saffron, if you have). Let it boil while you cut the fish in 2x2 cm pieces. Add the fish and continue to boil until ready (which shouldn't take many minutes). Add other seafood at the very end and let it get hot, but don't boil it so long that the shrimps go tough or anything.
If you choose the lower amount of liquid you can serve it with rice or bulgur as a stew. Otherwise it makes a fine soup, add salad and bread to make it a full meal. Both ways, some parmesan on top is highly recommended!
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2 comments:
sounds wonderful..one question though, is there a specific herb that you use? can i mix parsley, coriander leaves etc etc?
I used oregano, but I think you could try any herb you like and that mxtches the fish taste. I haven't tried the ones you mention, though.
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