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Toothfish Stew

Provided by Ian Thomson OBE, Director of Argos Oceanic Ltd, whose vessels Argos Georgia, Argos Helena and Argos Froyanes all fish in South Georgia
serves  2 – 4

Ingredients

2 large onions
2 large red peppers
2 cloves garlic
2 fish stock cubes
1 – 2 lbs potatoes
1 – 1.5lbs toothfish
2 pints hot water
3 tablespoons of olive oil
 

To make

  1. Chop onions and peel garlic.  Chop red peppers into large pieces.  Peel and chop potatoes into large chunks or leave small potatoes whole.  Chop toothfish into 1 inch cubes
  2. Put oil in large pan and cook red peppers until soft
  3. Add and gently fry onions and garlic until soft and full golden in colour
  4. Add stock cubes to hot water and pour into pan
  5. Add potatoes, cover and cook until potatoes are cooked through
  6. When all the above ingredients are cooked, remove cover, add fish steaks and cook gently for 6 – 10 minutes until fish is tender.

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