
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
- Heat the oil in a large deep saucepan. Sauté the garlic and onion for about 3 minutes or until soft but not brown.
- Add the celery and fennel, and sauté for about 3 minutes.
- Add the tomatoes, tomato paste, wine, water, parsley, sugar, salt and pepper. Simmer for about 15 minutes.
- Add the fish, cover the pot and cook for about 5 minutes, or until fish is cooked through but still firm.
- 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