You are currently viewing Light fish stew with crusty garlic bread

Light fish stew with crusty garlic bread

Weeknight dinners just became even more accessible! This light fish stew with crusty garlic bread is the perfect winter warmer.


For the fish stew
2 tsp vegetable oil
½ onion, chopped
2 garlic cloves, minced
1 tin tomato and onion mix
chicken stock cube
3 cups water
1 tbsp dried parsley
2 tsp sugar
2 tsp cayenne pepper
3 frozen hake medallions, thawed
For the crusty bread
½ government loaf, cut into wedges
1 tbsp vegetable oil
1 tsp dried parsley

For the fish stew
1. Preheat oven to 200ºC.
2. Heat the oil in a pan over medium heat. Add the onion, cover with the lid and fry for 5 minutes, stirring occasionally.
3. Add the garlic and fry for another 2 minutes, until fragrant.
4. Add the remaining ingredients, except the hake, and season.
5. Bring to the boil, then bring down to a simmer for 15 minutes.
6. Add the fish to the pot and simmer for 5–7 minutes. Adjust seasoning.
For the crusty bread
1. Arrange the wedges on a baking tray and brush with oil. Sprinkle with the parsley and season with salt and pepper.
2. Pop in the oven for 5–7 minutes, until golden brown.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery //

Classic Thai green curry is another one of our budget-friendly weeknight favourites!

0 / 5. Vote count: 0