Gulf Tomato Fish Stew with Sherry Heat

Ingredients

• 450 g firm white fish fillet, such as cod, haddock, hake, or pollock, cut into large chunks
• 1 tablespoon olive oil, plus more to finish
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 red bell pepper, sliced, or 1 cup roasted red pepper strips
• 2 cups cherry tomatoes, halved, or 400 g chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon chili flakes, to taste
• 1/3 cup dry sherry, or extra stock
• 1 1/2 cups fish stock or vegetable stock
• 1 bay leaf, optional
• 1 lemon, zested and cut into wedges
• 3 tablespoons chopped parsley
• Salt and black pepper
• Cooked long-grain rice or saffron-tinted rice, to serve

Method

1. Pat the fish dry and season it lightly with salt, pepper, and a pinch of smoked paprika. Keep it chilled while the broth starts.
2. Warm olive oil in a wide pan over medium heat. Add onion and cook for 5 minutes until softened but not browned. Add garlic and cook for 30 seconds.
3. Stir in peppers, tomatoes, tomato paste, smoked paprika, chili flakes, and a pinch of salt. Cook for 3 to 4 minutes until the tomatoes begin to collapse.
4. Add sherry and let it bubble for 1 minute. Pour in stock, add the bay leaf if using, and simmer uncovered for 10 to 12 minutes until the broth looks glossy and slightly thickened.
5. Lower the heat. Nestle the fish pieces into the broth, cover, and cook gently for 5 to 7 minutes, depending on thickness. The fish should turn opaque and flake easily.
6. Turn off the heat. Add lemon zest, a squeeze of lemon juice, parsley, black pepper, and a small drizzle of olive oil.
7. Spoon into bowls with rice on the side or underneath. Serve with extra lemon wedges and more parsley.

View on Instagram