Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, auntie's aromatic easy fish stew. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Auntie's Aromatic Easy Fish Stew As autumn's dark approaches, sometimes we need a hearty, warming dish. This satisfying and aromatic stew hits the spot when it's damp outside. - Mrs Kelly. Using back of spoon, break up fish into smaller pieces.

Auntie's Aromatic Easy Fish Stew is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Auntie's Aromatic Easy Fish Stew is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have auntie's aromatic easy fish stew using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Auntie's Aromatic Easy Fish Stew:

1. Prepare 500 g bag of frozen fish chunks (e.g fish pie)
2. Make ready 2 medium brown onions
3. Prepare 4 cloves garlic
4. Make ready 8 baby potatoes, halved
5. Make ready 1 heaped teaspoon turmeric
6. Get 1 flat teaspoon smoked paprika
7. Get 1 tablespoon good olive oil
8. Take 1 knob butter
9. Get 1 vegetable stock cube
10. Take to taste Salt and pepper
11. Get 1 litre hot water
12. Get 1 glass dry white wine (optional)

Cover the pot and allow to simmer until fish is cooked. You will know the fish is cooked when it has begun to flake. Once your fish is cooked remove the pot from the heat and stir in the freshly chopped basil. Heat oil in a Dutch oven over medium high heat.

Steps to make Auntie's Aromatic Easy Fish Stew:

1. Coarsely chop the onions and garlic.
2. Halve the potatoes.
3. Add the onions and garlic and olive oil to your slow cooker or alternatively a frying pan and cook over a low heat until brown.
4. Add the onions, potatoes, garlic, fish, spices and water to the slow cooker - dissolving the stock cube as you go. There is no need to defrost the fish.
5. Set the cooking time on your slow cooker to 4 hours, alternatively to a medium heat setting.
6. After 2 hours add the butter and check the water level, topping up with boiling water from the kettle if required. You may like to stir from time to time.
7. After 3 hours, check the liquid levels. The stock should have thickened slightly and reduced. Taste it for flavour. Season and add more boiling water if required.
8. Serve with a little steamed basmati rice.

Spoon the stew into shallow bowls, garnish with basil and. Pick out the prawn heads, squeeze out all the lovely juices, then discard, and loosen the stew with a little boiling water, if needed. Fish stew recipes Fish stew info Most Mediterranean countries have their own version of a fish stew; Bouillabaisse is the most well-known but look to Catalonia, Italy and Morocco for different spice combinations and ingredients such as squid, shellfish, chorizo or fennel. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

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