Gurnard Tomato Potato Stew Recipes
PROVENCALE TOMATO POTATO STEW
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes and salt and pepper and cook, stirring occasionally, for 5 minutes. Add enough water to cover the vegetables, the bouillon cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer, skimming and stirring occasionally, for 15 minutes or until vegetables are tender. Before serving, discard bay leaves and rosemary sprigs, stir in the parsley and season with the lemon juice.
GURNARD, TOMATO & POTATO STEW
Gurnard has often been looked down on as a cheap alternative, but this under-rated fish is sweet and delicious
Provided by Dropbear
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil over moderate heat in a wide saucepan. Add the onion, olives and garlic and sauté until the onion is soft. Add the potatoes, tomato paste, wine, tomatoes and stock, and mix well.Bring to the boil, simmer 5 minutes, taste and season with salt and pepper. Add the fish, mix carefully, and simmer 4 minutes until the fish is cooked through. Serve with some crusty bread or toast. Serves 4-6.
Nutrition Facts : Calories 441.1, Fat 17.2, SaturatedFat 2.5, Cholesterol 82.8, Sodium 363.6, Carbohydrate 28, Fiber 4.8, Sugar 5.9, Protein 38.8
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