If I was making this for guests I would add
chunks of white fish, shrimp, or small cubes of tofu to really take it to the next level.
Not exact matches
Easy
fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g
white fish, cut into large
chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the
fish pieces without breaking them.
This sauce is not only great on salads and vegetables but also really nice with grilled chicken or
white fish, as a dipping sauce for roasted potatoes and yam fries, added to vegetable soups or just smothered on a
chunk of sourdough.
+ Homemade chicken or
fish nuggets — simply coat small
chunks of fresh chicken or
white fish in one coat
of plain flour, one coat
of egg wash and one coat
of breadcrumbs then drizzle over a little oil and bake in moderate oven until golden and cooked inside... the cooking time will depend on size
of meat
chunks, so keep an eye on them.