Friday, 18 November 2011

White Fish and Garlic Stew

 ·         3 tbsp olive oil
 ·         2 tbsp raw butter
 ·         2 medium onion, halved and sliced thinly
 ·         ½ cauliflower, peeled and cubed or 1 medium green pepper, sliced
 ·         2 ½ pound white fish
 ·         10 cloves garlic, minced
 ·         3 tbsp flat leaf parsley, chopped
 ·         1 lemon, juiced
 ·         Salt and pepper to taste
 ·         1 bunch Swiss chord, chopped
            Melt the butter and 1 tbsp olive oil in a stewing pot. Add the onion and garlic, cook on medium heat stirring for five minutes. Add the cauliflower or green pepper, salt and pepper. Cook stirring gently until cauliflower/green pepper is half-cooked. Add chord and cook for another 3 minutes. In a pot place the fish over the vegetables, pour in the remaining olive oil, and add enough water to just cover the fish. Season with salt and pepper. Simmer semi-covered over medium heat until water almost gone. Pour the lemon juice. Garnish with chopped parsley. White Fish and Garlic Stew is ready. Serve over brown rice.