Natural Haddock & tomato fish stew
50 grams butter
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 sprig thyme, leaves picked
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon fennel seeds
250 grams cherry tomatoes
400 ml fish stock
Salt and freshly ground black pepper
4 Donegal Catch Natural Haddock Fillets
2 baby courgettes, sliced into ½ cm rounds
4 slices sourdough, to serve
- Melt the butter and 1 tablespoon of the oil in a large pot over a medium heat. Add the onion to the pot and fry for 10 minutes until translucent and completely softened, then stir in the garlic, thyme leaves, bay leaf, paprika, fennel seeds and saffron and cook gently for 2–3 minutes before adding the halved cherry tomatoes and fish stock.
- Season well with salt and black pepper and simmer for 30 minutes until the sauce has thickened and the tomatoes have broken down.
- Whilst the stew reduces, add the remaining 1 tablespoon of oil to a frying pan set over a high heat and add the sliced courgettes. Fry for 3 - 4 minutes until golden on each side then remove from the pan and set aside.
- When the stew has reduced, add the Donegal Catch Natural Haddock Fillets and courgettes into the pot and simmer for a further 10 minutes, or until the fish is cooked through.
- Griddle the sourdough slices in a cast iron griddle pan just before serving.
- Serve the stew with a few extra thyme leaves sprinkled on top and the griddled bread on the side.