Fish and Seafood Recipes - Deep South Fish Stew

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 900 ml/3 cups fish stock

• 1 onion, sliced

• 1 green (bell) pepper, sliced

• 1 red (bell) pepper, sliced

• 50 g/2 oz/1/4 cup butter

• 15 ml/1 tbsp plain (all-purpose) flour

• 1 green chili, seeded and chopped

• 400 g/14 oz/1 large can chopped tomatoes

• 100 g/4 oz/1 cup frozen peas

• 100 g/4 oz green beans, cut into short lengths

• 15 ml/1 tbsp cider vinegar

• 15 ml/1 tbsp light brown sugar

• 450 g/1lb firm white fish (cod, haddock etc), skinned and cubed

• 225 g/8 oz/2 cups peeled prawns (shrimp)

• 30 ml/2 tbsp medium dry sherry

• Tabasco sauce

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Method:

1. Cook the rice in 600 ml/2 1/2 cups of the stock until tender, about 15 minutes, when the stock should be absorbed.

2. Press into a ring mould (mold) and keep warm. Fry (sauté) the onion and peppers in the butter for 5 minutes until soft.

3. Stir in the flour and gradually blend in the remaining stock. Bring to the boil, stirring until thickened. Add the chili, tomatoes, peas, beans, vinegar and sugar.

4. Bring to the boil and cook for about 10 minutes until pulpy. Add the fish and cook for 5 minutes. Add the prawns, sherry and Tabasco to taste.

5. Turn the rice out on to a serving dish. Spoon the stew into the centre and any remaining around the edge. Serve hot.