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    Mediterranean fish stew with coley

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    Mediterranean fish stew with coley

    Ready in 25 minutes

    Serves: 4


    • 2 tsp Extra virgin olive oil
    • 10 Basil leaves, shredded
    • 600g Coley fillets, cut into 5cm chunks
    • 40g Black olives in brine, drained
    • 280ml Fish stock
    • 200 ml passata
    • 300g New potatoes, halved
    • 1 Garlic clove, finely sliced
    • 2 Medium onions, finely chopped
    • 2 tbsp Olive oil


    1. Warm 2 tbsp olive oil in a casserole over a medium-low heat and sauté the onions until softened. Add the garlic and potatoes and cook for a further 5 minutes.
    2. Pour in the passata, stock and olives, then season and simmer, partially covered, for 10 minutes until the potatoes are tender.
    3. Add the coley and three quarters of the basil; simmer for 5 minutes, until the fish is cooked. Season again; drizzle with extra virgin oil, sprinkle with the remaining basil and serve.

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