Venetian fish stew
Venetian Fish stew
While on my Pescatarian adventures, there were nights when it was so cold that all I wanted was something warming and comforting. It would have been so easy to prepare myself a steaming bowl of carbs and stodge to do the trick. So I challenged myself the to find a healthy fish soup/stew without eliminating carbs altogether.
I stumbled upon this Venetian recipe of an easy fish stew that you pour over lovely toasted sourdough bread. Sounds kinda crazy but trust me, it really works. Great balance of veg, fish and carbs. You got to be happy with that! I certainly was and I think you will be too!
Ingredients (2-3people)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
1 celery stalk, chopped
1 leek, finely sliced
A handful of Parsley, roughly chopped
Olive oil
2 squid tubes (cleaned and sliced into rings)
350g mixed fish (cubed)
1 litre stock (chicken)
1 bay leaf
1/2 teaspoon ground cinnamon
Salt & Pepper
Bread, sliced
- Fry all the veg & parsley in a big pan with a drizzle of olive oil for a few minutes.
- Add the squid to the veggis, cover the pan and cook for 20-30 mins on a low heat.
- Then add the mixed fish, the stock, 1 bay leaf, cinnamon & season with salt & pepper. Bring to the boil and then reduce the heat to low and simmer uncovered for 20-25mins. (Keep an eye on it, you don’t want it to dry out too much, you still want to have enough liquid to have a soup/stew consistency; add more stock if neccesary).
- Toast the bread and place a slice in each bowl.
- When the soup is ready pour over the bread.
- Soup ready to consume, delicious and hot.
