Fish and Seafood Recipes - Country Fish Stew

Ingredients

• 1 onion, thinly sliced

• 2 carrots, thinly sliced

• 1 small swede, diced

• 2 potatoes, diced

• 1/4 small green cabbage, shredded

• 25 g/1 oz/2 tbsp butter

• 400 g/14 oz/1 large can tomatoes

• 450 ml/2 cups fish stock

• Salt and freshly ground black pepper

• 100 g/4 oz/1/2 cup long-grain rice

• 350 g/12 oz cod or other white fish fillet, skinned and cubed

• Chopped parsley

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Method:

1. Fry (sauté) the prepared vegetables in the butter in a large flameproof casserole (Dutch oven), stirring for 10 minutes.

2. Add the tomatoes, stock and a little salt and pepper. Bring to the boil and simmer for 10 minutes.

3. Add the rice and fish, cover and simmer for a further 10 minutes, stirring occasionally, until the rice, fish and vegetables are tender.

4. Taste and re-season if necessary. Ladle into bowls and serve garnished with parsley.