Quick and easy to make, this hearty One-Pan Iberian Fish Stew makes an excellent weekend lunch or an easy weekday dinner. It doesn't get much better than a lovely piece of cod cooked in a rich tomato sauce. Served with crusty bread, this Medittereanian inspired fish makes for a very satisfying meal!
In a large pan, add a tbsp of oil and 20g of butter. Once melted, add carrots, celery, star anise, a pinch of salt and ½ a teaspoon of caster sugar. Fry for 8 minutes on medium heat until softened slightly.
Crumble in a stock cube, add olives and capers. Then squeeze 3 tbsp of tomato paste in the pan, add 500ml of boiled water and stir. Reduce the heat slightly and simmer until the liquid reduces by half. This will take 5-10 minutes.
Mix in chopped parsley and add your cod fillets on top. Now cover with a lid and cook for another 8-10 minutes, until the fish is fully cooked through. It may take longer if your fish fillets are very thick.
Whilst the fish is cooking, make your turmeric mayonnaise. Mix ½ tsp of ground turmeric, 3 tsp of water, mayonnaise and vinegar in a small bowl. It should be of the consistency you can drizzle, so add more water if rtequired.
To serve, divide the stew into bowls, carefully lifting the fish fillets out of the pan. Drizzle with some turmeric mayo and scatter some more parsley. Serve with thick slices of crusty bread.
You can use any other non-oily white fish. Defrosted fish works just as well as the fresh fish fillets.
Keyword Fish Stew, Iberian Fish Stew, Mediterranean Fish Stew, One-Pan Fish Stew, One-Pot Fish Stew, Spanish Fish Stew