Quick Fish Stew

Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate.

[singlepic id=1329 w=320 h=240 float=right]Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate. Here’s a quick fish stew that features every now and then. The fish used here were trimmings off a bunch of fillets of Sole. Make sure you use light soya here, else you’ll ruin the color.

You’ll need:

  • 500gm, flesh of any white fish
  • 2 Potatoes, peeled and chopped
  • 1 bowl, chopped cauliflower
  • 2, Boiled Eggs
  • 6, Large cloves of garlic
  • 1, Large onion
  • pinch, mixed herbs
  • White pepper
  • Light Soya Sauce
  • Sea Salt
  • Olive Oil
  • 2, Bay Leaves

Method:

  1. Prep:
    1. Finely chop the fish
    2. Peel the eggs, separate the yolks, chop the whites
    3. Mix the yolks with a little milk to make a runny paste
    4. Finely chop the onions
    5. Finely slice the garlic
  2. Cook:
    1. Heat the olive oil, add the onions and garlic
    2. When the onions turn transparent, add the fish, potatoes, cauliflower, saute for 2 minutes
    3. Add 750ml Water + white pepper, herbs, sea salt, bay leaves, chopped boiled eggs, yolk mixture and soya sauce. Mix well.
    4. Bring to a boil, simmer covered for 15 minutes.
    5. Taste and season as required. Thicken with a little cornflour if you like.
  3. Serve with some hot, buttered toast.