Some people are afraid of fish. They fear the rubbery texture and recoil at the arachnid-like skeleton of tiny prawns; they gag at the thought of the lingering aftertaste.
This is the dish that will make them see the error of their ways.
With this flavourful (and healthy! yay nutrition!) mix of tomatoes, herbs and various bits of seafood, I challenge anyone not to love it.
But before we begin, remember the two rules of Fish Club:
You don’t talk about fish club Never overcook it.
You don’t talk about fish club Buy the freshest fish you can find
Too often people think they hate fish because they’ve had to face down a congealed, rubbery lump of something that last flapped its gills several months ago.
If you really want to serve up the good stuff buy wild caught fish from a reputable source. I know this is easier said than done and can be expensive but go on…treat yourself.
It’s not an every-week kind of meal, it’s a special indulgence and, unlike most dietary indulgences, this one is actually good for you.
Mediterranean Fish Stew (serves 3-4)
- 1 large grouper fillet, cut into chunks about an inch thick
- 10 raw, peeled and deveined tiger prawns/shrimp
- 10 scallops
- 1 large tomato, diced
- 1/2 large, white onion, finely chopped
- 2 stalks of celery, chopped
- 2 medium-sized carrots, chopped
- 2 cloves garlic, minced
- 2 tbsps EVOO
- 1 bird’s eye chili, finely chopped
- 2 tbsps tomato paste
- 3 cups chicken stock
- a generous handful of parsley
- 1 tsp paprika
- Gently fry the carrots, onion, garlic, chili and celery in olive oil for five minutes.
- Add the tomato, tomato paste, parsley and chicken stock. Bring to a boil then reduce the heat and cover, let it simmer for 30 minutes.
- Add the fish, shrimp and scallops. Stir in the paprika. Simmer for a further five minutes or until the fish starts to flake and the shrimp turn a pleasing pink colour.