How exciting is it that everything in my title begins with an S, my alliteration is top notch. As is this fish stew. I know you might be thinking “ what the hell is she on about? stew in the summer?” Or “oh, its an English summer which means its cold and it rains.” Well think again my friends, because it is currently sitting at about 27 degrees C and it is a day for ice creams and shorts. (All the wishful thinking must have worked!) Anyway this is so light and scrumptious. Its exactly the sort of dinner you need at the end of a long hot day.
Without further ado I give you the third instalment of my simple suppers from scratch.
2 white fish ( I used cod – but any white fish will work)
250g of prawns
2 garlic cloves
5-8 cherry tomatoes
1 orange, juice and zest
½ tsbp white wine vinegar
1 tsp sugar
500ml chicken stock
a handful of parsley
- Heat some oil in a pan and fry the finely chopped shallot, fennel and garlic until it is starting to soften
- Chop the tomatoes into small chunks and add
- Add the white wine vinegar and then half the orange juice. Then add the stock and sugar
- Add the rest of the orange juice and the zest and let this simmer for about 15mins on a low heat
- Add your chunks of fish and the prawns and leave to simmer for about 5-10 mins until cooked through and softened
- Finally add some chopped parsley to garnish and serve with some green beans and a piece of bread
There you have it, thats it. Simple but brilliant, mostly healthy, completely tasty and utterly satisfying, so what are you waiting for, its supper time.