Fish Provencale

Normandy Fish Stew

Serves 4

This rustic French stew is a real crowd-pleaser, perfect served with a warm, crusty baguette. You can use any firm white fish steaks or cutlets in this recipe.


6 green onions (scallions)

1 garlic clove

1/4 cup (60ml) olive oil

1 1/2 tablespoons fresh rosemary leaves

1 tablespoon fresh lemon thyme leaves

4 x 180g (5 1/2 ounce) swordfish steaks

500g (1 pound) mixed tomatoes

1/3 cup (80ml) dry white wine

1/3 cup (55g) seeded mixed olives

How to

  1. Trim onions; cut into thirds. Peel and thinly slice garlic.
  2. Heat oil in deep large frying pan; cook onion and garlic, stirring, until onion softens.
  3. Chop herbs. Season fish; add fish to pan with herbs. Cook fish about 2 minutes each side.
  4. Meanwhile chop tomatoes coarsely.
  5. Add wine, tomato and olives to pan; cook, covered, about 5 minutes or until fish is cooked as desired. Season to taste.

 Other info

Prep and cooking time:  30 minutes

TIP! Serve with steamed green beans.

Reference: Australian Women’s Weekly One-Dish Dinners