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Recipes
Seafood
Fish Stew
Ingredients
- 120g firm white fish, cut into 2 cm pieces
- 200ml fish stock
- ½ onion, chopped
- 1 stick celery, finely chopped
- ½ carrot, cut into small cubes
- 1 bay leaf
In a saucepan, gently cook onion and celery until soft. Add carrot and stock. Bring to boil, then reduce to a simmer. Add fish and cook for 5 minutes. Season with salt and pepper to serve. Remove bay leaf.
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