| Fisherman's stew |
| Serves 4 6 streaky bacon rashers, cut into strips 1/2 oz (15g) butter 1 large onion, chopped 1 garlic clove, finely chopped 2 tablespoons chopped fresh parsley 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried theyme 1 lb (450g) tomatoes, skinned, seeded and chopped or canned chopped tomatoes 1/4 pint (150ml) dry vermouth or white wine 3/4 pint (450ml) fish stock 10 oz (300g) potatoes, diced 1 1/2 - 2 lb (700- 900g) skinless white fish fillets, cut into large chunks salt and pepper 1. Fry the bacon in a large saucepan over moderate heat until lightly browned but not crisp, then remove the bacon and drain on paper towels. 2. Add the butter to the pan an cook the onion, stirring occasionally, for 3-5 minutes or until soft. add the garlic and herbs and continue cooking for 1 minute, stirring. Add the tomatoes, vermouth or wine and stock and bring to the boil. 3. Reduce the heat, cover and simmer the stew for 15 minutes. Add the potatoes, cover again and simmer for a further f10-12 minutes or until they are almost tender. 4. Add the chunks of fish and the bacon. simmer gently, uncovered, for 5 minutes or until the fish is just cooked and the potatoes are tender. Adjust the seasoning and serve. |