Wednesday, June 18, 2008

Sea Bass Stew

Sea Bass Stew
serves 10

450g/1lb back bacon rashers
1.3kg/3lb sea bass fillet, cubed
3 onions, sliced
8 celery sticks, sliced
450g/1lb carrots, sliced
600ml/1pt fish stock
4 bay leaves
850g/13/4lb canned chopped
plum tomatoes
4 large potatoes, cubed
salt and freshly ground
black pepper

• Dry-fry the bacon slowly in a large frying pan and reserve the grease.
• Steam the sea bass over 750ml/ 11/4pt water for 15 minutes.
• In a large casserole dish, sauté the onions in the reserved bacon grease until light golden brown. Add the celery, carrots and fish, and stir lightly to coat.
• Pour in the stock and 750ml/11/4pt water. Add the bay leaves and tomatoes, and season with salt and pepper. Bring to the boil, add the potatoes, reduce the heat and simmer for 40 minutes, stirring occasionally. Serve hot.

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