G - Mediterranean Fish Stew

Cook up a luscious Mediterranean-style stew with tender basa fillets poached in a tomato and onion sauce. Serve with warm ciabatta for dipping.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Step 2

Peel and finely slice the brown onion.

Step 3

Top, tail, peel and dice the carrot.

Step 4

Boil a kettle.

Step 5

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a good drizzle of olive oil over a medium heat.

Step 6

Once hot, add the sliced onion, diced carrot and the garlic with a pinch of sugar.

Step 7

Add the 2 star anise and cook for 6-8 min, or until the onion is starting to soften.

Step 8

Combine the veg stock cube and half of the ground turmeric with 350ml boiled water – this is your turmeric stock

Step 9

Once the onion has softened, add the tomato paste and cook for 1 min, stirring continuously, then add the turmeric stock and and reduce the heat to low.

Step 10

Cook for 5 min or until reduced by half.

Step 11

Add the ciabatta rolls to a baking tray, drizzle them with a little olive oil and put the tray in the oven for 8-10 min, or until they're hot and crusty.

Step 12

Pat the basa fillets dry with kitchen paper. Gently add the basa into the pan and cook, covered for 3-4 min, or until the basa is cooked through.

Step 13

Tip: Your fish is cooked when it turns opaque and flakes easily.

Step 14

While the fish is cooking, chop the parsley finely, including the stalks.

Step 15

Stir most of the chopped parsley (save the rest for garnish!) carefully through the cooked stew – this is your Mediterranean fish stew.

Step 16

Serve the Mediterranean fish stew with the hot ciabatta to the side.

Step 17

Garnish with the remaining chopped parsley and drizzle over the sunny aioli.

Step 18

Don't forget to remove the star anise!

Step 19

Enjoy!