Italian Fish Recipes - Fish Stew (Stufato di Pesce) Recipe

• 450 g/1lb white fish, skinned and boned

• 25 g/2 tbsp unsalted (sweet) butter

• 1 onion, chopped

• 2 celery sticks, finely chopped

• 4 carrots, chopped

• Grated rind and juice of 1 lemon

• Salt and freshly ground black pepper

• 30 ml/2 tbsp plain (all-purpose) flour

• 15 ml/1 tbsp chopped fresh parsley

• 300 ml/1 1/4 cups fish stock

• 2 bay leaves

• 6 large tomatoes, skinned and chopped

Method:

1. Cut the fish into 4 cm squares. Melt the butter in a deep trying pan  and try (sauté) the chopped onion, celery and carrot for 5 minutes.

2. Add the fish and cook gently for 2 minutes. Remove the pan from the heat and add the rind and juice of the lemon.

3. Season with salt and pepper. Sprinkle over the flour and parsley and cook for 1 minute, stirring.

4. Pour in the fish stock and the bay leaves. Cook, stirring, for 2 minutes until the sauce thickens.

5. Add the tomatoes to the pan. Cover with a lid and cook for 5 minutes.