Tasty Fish Stew
Gratifyingly ‘meaty’ for a dish with fish at its heart, and zingy too.
|
Prep: Cook: |
6 mins 12 mins |
|
| Serves: | 4 |
| Ingredients |
|---|
| 1 tbsp sunflower oil |
| 8 spring onions, trimmed and sliced |
| 2 garlic cloves, crushed |
| 5cm (2inch) piece ginger root, finely grated |
| 2 stalks lemongrass, sliced |
| 1 red chili, sliced |
| 150ml (5fl oz) dry white wine |
| 600ml (20fl oz) fish stock |
| Zest and juice of 2 limes |
| 750g (1lb 10oz) thick haddock fillets, skinned, cut into 2.5cm (1 inch) |
| cubes 150g (5 1/2 oz) sugar snap peas, halved |
| 3 tbsp fish sauce |
| Coriander, to garnish |
directions
Heat the oil in a large pan and cook the spring onions for 2 minutes. Add the garlic, ginger, lemon-grass and chilli, then continue to cook over a low heat for another 2 minutes. Add the wine, and simmer to reduce for 3 minutes, add the stock and lime juice and bring to a simmer. Add the fish and simmer uncovered for 3 minutes or until the fish is tender but still holding its shape. Add the sugar snap peas to the pan and cook for another 2 minutes until tender. Stir in the fish sauce. Serve and garnish with lime zest and a few coriander sprigs.
