Denise says:

  • I always feel sorry for the people with special dietary requirements during Pesach – it can be quite a challenge to find variety and nutrition during this time. So this is a tasty fish stew that does not contain nuts and it is an ideal recipe for entertaining – most kosher restaurants are shut for the holiday so I find myself cooking even more than usual.
  • This recipe works just as well with other fish combinations; try your own mixture and I also like to crumble matzah over the top just before serving.
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Serves: 4 people

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves – peeled and finely chopped
  • 2 red onions – peeled and roughly chopped
  • 4 sticks celery chopped
  • 1 fresh fennel – trimmed and sliced
  • 5 salad tomatoes, roughly chopped
  • 1 tablespoon tomato paste
  • 100ml red wine
  • 100ml cold water
  • Large bunch fresh parsley – roughly chopped
  • 1 tablespoon sugar or to taste
  • Salt and freshly ground black pepper to taste
  • 900g fish, (e.g. cod, haddock, sea bass, salmon and red snapper fillets – skinned and cut into large cubes
  • Topping
  • 2 large matzah – crumbled

Method

  1. Heat the oil in a large deep saucepan. Sauté the garlic and onion for about 3 minutes or until soft but not brown.
  2. Add the celery and fennel, and sauté for about 3 minutes.
  3. Add the tomatoes, tomato paste, wine, water, parsley, sugar, salt and pepper. Simmer for about 15 minutes.
  4. Add the fish, cover the pot and cook for about 5 minutes, or until fish is cooked through but still firm.
  5. To serve the stylish way: Serve immediately in heated, shallow soup bowls. Crumble some matzah on top.
Tagged in: Celery, Cod, Dinner Party, Low Fat, Matzah, Mediterranean, Parsley, Passover, Pesach, Red Onions, red snapper, salad tomatoes, Salmon, tomato paste