Fish Stew
Serves 4
450g (1lb) White Fish (Haddock, Cod, Colley, etc.)
2 medium Potatoes
2 Medium Carrots
450g (1lb) Tin Chopped Tomatoes
600ml (1 pint) Tomato Sauce
600ml (1 pint) Fish or Chicken
75ml (3 floz) Sherry or White Wine
50g (2oz) Parsley
1 Bay Leaf
1 tbsp Plain Flour
1 tsp Sugar
1 tbsp Fresh Basil
Salt & Black Pepper
Pre-heat the oven to 150°C: 300°F: Gas 2
Finely chop the potatoes and carrots.
Combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, basil, and seasoning in a large casserole
dish.
Simmer gently over a low heat for 10-15 minutes.
Stir in un-drained tomatoes, stock, tomato sauce, and sherry or wine.
Place the fish on top of the mixture.
Cover and cook in the oven for 1 ½ - 2 hours.
Remove bay leaf.
Break fish into bite size chunks with a fork.
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