This Summer Fish Stew is a recipe that I took with me after traveling to the Middle East. I absolutely loved this dish in a restaurant and I had to make it for myself.
A white fish stew flavored with onion, garlic, chili and tomatoes and thickened with white kidney beans, I don’t even have the words to describe how much I love this recipe. It’s by far my favorite fish in the sea!
To make Summer Fish Stew, you will need the following ingredients:
Heat oven to 200 °C and place the bread on a large baking sheet, with olive oil drizzled over the top. Bake for 10 minutes, until golden.
In a large casserole dish over a medium heat, heat the oil and add onions. Cook for about 10 minutes, until soft and translucent.
Stir in the garlic and chili flakes and cook for a further 1 minute.
Add the tomatoes and fish fillets and cover. Allow to simmer for 10 minutes, until the fish is almost cooked.
Uncover and add the white kidney beans. Season well with salt and pepper and cook until everything is heated through.
Serve hot with croutons, lemon and parsley for garnishing.
Try this absolutely delicious Summer Fish Stew for dinner one night this week. It’s fresh and spicy and everything that a fish recipe needs. You will love this! Share your posts and pictures and tag #cookmerecipes on your social media!
Thank you! Approved!
