Smoky Fish Stew With Lemon and Crusty Ciabatta

Steps Cook Recipes Smoky Fish Stew With Lemon and Crusty Ciabatta using 12 ingredients and 10 steps

Smoky Fish Stew With Lemon and Crusty Ciabatta - This comforting, delicious smoked fish stew in a creamy garlic sauce is topped with a squeeze of lemon and a smattering of dill. Served with a crusty ciabatta roll, it's stew-pendous! This Smoky Potato Chickpea Stew is a hearty and filling plant-based dish that will keep you full and The seasoning for this stew is very simple, just a ton of smoked paprika and curry powder, plus a little pinch of Just know that this stew is just begging for a nice piece of crusty bread to go along with it! Buy the ingredients for our Smoky fish stew with lemon and parsley recipe from Tesco today. Break up the fish a little as you stir and season. - If you have a ardour for cooking and you spend a number of time in your kitchen, then most certainly you have a considerable amount of recipes on hand. Some cooks have an orderly organization system and some do not. If you end up usually shuffling via mounds of recipes and not finding what you are on the lookout for, then it is advisable to do some organizing.

In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside.

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

You can cook Smoky Fish Stew With Lemon and Crusty Ciabatta using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients make Smoky Fish Stew With Lemon and Crusty Ciabatta

1. You need 4 garlic cloves.
2. It's 4 smoked basa fillets.
3. It's 2 vegetable stock cubes.
4. You need 100 g soft cheese.
5. It's 10 g dill.
6. You need 1 brown onion.
7. You need 300 g spring greens.
8. Prepare 4 ciabatta rolls.
9. You need 1-2 lemons.
10. You need olive oil.
11. Prepare pepper.
12. Prepare salt.

Smoky Fish Stew With Lemon and Crusty Ciabatta step by step

1. Preheat oven to 200C (fan). Boil a kettle. Peel and finely cop the brown onions..
2. Heat a large, wide-based pan with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 5-6 mins or until beginning to soften..
3. Meanwhile, peel and finely chop (or grate) the garlic. Chop the dill finely, including the stalks. Dissolve the vegetable stock cubes in 650ml boiled water..
4. Cut the smoked basa fillets into large bite-sized pieces..
5. Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up, and slice into thin strips..
6. Once the onion has softened, add the chopped garlic and cook for 1 min. Add the vegetable stock and soft cheese and bring the boil over a high heat, stirring until everything's combined..
7. Add the chopped basa to the pan with the shredded spring greens and cook for 4-5 mins or until the fish is cooked through..
8. Meanwhile, add the ciabatta rolls to a baking tray and put the tray in the oven for 5 min or until warmed through..
9. Once the fish is cooked through, squeeze the juice of 1/2 lemon and season with grind of black pepper. Add the chopped dill and give everything a gentle mix up..
10. Serve in bowls with warmed ciabatta. Garnish with a wedge of lemon and season with black pepper..

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