Tomato and fish stew

I don’t have any photos of this as I made it, ate it, thought it was delicious and quickly wrote down the recipe so I could make it again.

1 red onion
3 cloves garlic
Olive oil
200g mushrooms
1 tin tomatoes
1 tsp balsamic vinegar
2 tbsp sweet chilli sauce
1 tsp crushed fennel seeds
200g fish (I used Warehou)
1 red chilli, finely chopped
salt and pepper to taste
sour cream
couscous or rice to serve

Finely chop the onion and garlic and add to a hot pan with a lug of olive oil.  Cook until the onion is nice and soft.  Add the mushrooms and cook for 5 mins then add the tomatoes.  Add a bit of water to the tin and swirl round to get the rest of the tomatoey goodness off the sides and add this to the pan as well.  Crush the fennel seeds in a mortar and pestle and add to the pan with the balsamic vinegar and chilli sauce and the finely chopped red chilli.  Simmer for about 10 mins or until the liquid is reduced.  Chop the fish into chunks and add into the pan and push under the sauce.  Leave for 5 mins to cook through and then break up the fish with a wooden spoon and mix into the sauce.  Season with salt and pepper to taste.  Serve with couscous or rice and a blob of sour cream on top.  Devour instantly as it is so delicious!

Here is a nice photo of a happy fish – Enjoy!

 

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