Recipe

Fish Provencal

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Fish Provencal

A kind of fish stew done in the "provencal" style - made with hake, garlic, sundried tomatoes, chopped tomatoes, basil, capers, pitted black olives and garnished with parsley.




Ingredients to serve 2

  • 400g x hake - cut into small pieces
  • 1 tbsp x olive oil (from your pantry)
  • 1 clove x garlic - crush, peel and chop finely
  • 50g x sun dried tomatoes
  • 1 tin x whole, peeled tomatoes
  • 10g x basil - chop
  • 2 tbsp x capers
  • 75g x pitted black olives - cut in half
  • 1/8 tsp x ground black pepper (from your pantry)
  • 5g x parsley - chop

Ingredients to serve 4

  • 800g x hake - cut into small pieces
  • 2 tbsp x olive oil (from your pantry)
  • 2 cloves x garlic - crush, peel and chop finely
  • 100g x sun dried tomatoes
  • 2 tins x whole, peeled tomatoes
  • 20g x basil - chop
  • 4 tbsp x capers
  • 150g x pitted black olives - cut in half
  • 1/4 tsp x ground black pepper (from your pantry)
  • 10g x parsley - chop

Method

Step 1

Heat olive oil in a large pan over medium heat. Add garlic and sauté for about 2 minutes until just starting to brown.

Step 2

Add tinned tomatoes (including the liquid) and break apart with a spoon or mash down with a potato masher to create large chunks of tomato. Add sun dried tomatoes, basil, capers, black olives and black pepper. Sauté for another 5 minutes.

Step 3

Place fish on top of tomato mixture, reduce heat to medium-low and cover the pan with a lid. Leave to simmer for about 10 minutes or until the fish is opaque and firm.

Step 4

To serve, divide the Fish Provencal between the plates and scatter with chopped parsley.