Guest chef

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

follow on twitter

Mediterranean fish stew with cheese toasts

  • Serves 4
  • Total time 35 minutes
0.0/5 rating (0 votes)
Mediterranean fish stew with cheese toasts
Mediterranean fish stew with cheese toasts

step by step

  • 1Warm the olive oil over a medium heat in a large pan. Add the onion, fennel, thyme and a good pinch of salt. Sauté for about 10 minutes until softened, stirring occasionally. Add the crushed garlic, stir for a minute, then pour in the wine; simmer until almost evaporated
  • 2Add the passata, stock, orange juice and zest; simmer for 10 minutes. Adjust the seasoning.
  • 3Add the fish and simmer gently until just opaque, about 4 minutes. Discard the thyme sprig and pared zest, and stir in the parsley.
  • 4While the fish is cooking, toast the baguette under the grill. Rub the toasts with the cut garlic clove; divide the cheese between them. Grill until melting.
  • 5Ladle the stew into warmed bowls and serve with the cheese toasts.
  • Recipe by Debora Robertson

    Recipe photograph by Kris Kirkham

You will need

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 fennel bulb, finely sliced
  • a sprig of thyme
  • 2 garlic cloves, crushed, plus 1 garlic clove, halved
  • 100ml dry white wine
  • 1 x 500g carton passata
  • 250ml fish, chicken or vegetable stock
  • 4 tbsp freshly squeezed orange juice, plus a piece of pared zest
  • 600g mixed skinless, boneless fish fillets, cut into large chunks (eg cod and salmon)
  • 4-5 tbsp roughly chopped flat-leaf parsley
  • 8 slices of baguette
  • 150g Gruyère cheese, grated

+ Nutritional Information