Gurnard Tomato Potato Stew Recipes

PROVENCALE TOMATO POTATO STEW

Provencale Tomato Potato Stew image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 large cloves garlic, finely minced, or to taste
2 pounds firm, ripe tomatoes, cored and cut into 1-inch pieces
2 pounds (about 3 large) potatoes, peeled and cut into 1-inch pieces
Salt and freshly ground black pepper
6 to 7 cups water
2 chicken bouillon cubes
3 sprigs fresh rosemary, or 1 1/2 teaspoons dried, crumbled
2 bay leaves
1 tablespoon minced fresh oregano, or 1 1/2 teaspoons dried, crumbled
1 teaspoon herbs de Provence
1 teaspoon lemon pepper seasoning
3 dried red chilies, or to taste (optional)
1/3 cup minced fresh parsley
Lemon juice, to taste

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, Tomato & Potato Stew image

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

Ingredients

4 tablespoons olive oil
1 onion, sliced
1/2 cup black olives
3 garlic cloves, finely chopped
400 g small waxy potatoes, cooked whole until tender in boiling water, well drained, peeled and broken in half
2 tablespoons tomato paste
1/2 cup white wine
400 g Italian tomatoes, mashed
1/2 cup fish stock
salt & freshly ground black pepper
600 g fish fillets, skinned and boned
flat leaf parsley (to garnish)

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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