Fish Stew

Fish / Seafood


500gm Gurnard (Harbour Fish)

3 Tbsp black bean / chilli oil

2 onions (Ettrick Gardens)

4 cloves garlic (Te Mahanga)

3 sticks celery & including the tops (Oamaru Organics) 

2 carrots (Ettrick Gardens)

2-3 potatoes peeled and cut in chunks (Caithness Farm) 

1 green capsicum (Ettrick Gardens)   

1/2 cup white wine

1 can whole tomatoes 

500ml vegetable or fish stock

1 lime

Crusty bread to serve (suggested vendors Gilberts Fine Food or Beanos Bakery)


Put the black bean or chilli oil in a large heavy based pot, and heat.  Cut the onions, celery and carrots into good sized chunks and cook off for 5 minutes. Pour in the stock and add the tin of tomatoes, bring to a boil, then simmer. Add potatoes and cook for 20 minutes. Taste and season the stew. It may need to be thickened, so I use 1 Tbsp of cornflour and 2 Tbsp water, add that, and let it cook in. Roughly cut the celery greens and capsicum, set side. Cut the fish into good size chunks. Once you are happy with the flavour of the stew add the last 3 remaining ingredients. Zest a lime and (cut the peel to garnish), squeeze the juice over the soup and sprinkle the zest. Place the peel on each bowl of soup. Serve with your favourite crusty bread. 


Recipe by: Amy Dougherty


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