WEST COAST FISH STEW WITH STEAMED BREAD

  • 60
  • 4
  • 6

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Ingredients

Bread:
  • 2 cups (500 ml) flour
  • 1½ tsp (7.5 ml) yeast
  • 2 tsp (10 ml) salt
  • 1½ tsp (7.5 ml) sugar
  • ½ cup (125 ml) lukewarm water
Stew:
  • 1 x 85 g can Lucky Star Smoked Mussels, drained
  • 1 x 400 g can Lucky Star Pilchards in Tomato Sauce
  • Vegetable oil, for frying
  • 1 large onion, peeled and diced
  • 2 cloves fresh garlic, chopped
  • 2-cm piece fresh ginger, peeled and finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 2 bay leaves
  • 1 red pepper, deseeded and cut into dice
  • 2 cups (500 ml) vegetable/fish stock
  • Juice of 1 lemon
  • 3 potatoes, peeled and diced
  • ½ bunch spinach, stalks removed and roughly chopped

Method

Bread:
  1. Combine the dry ingredients in a bowl. Stir in the water and mix well.
  2. Knead the dough on a well-floured surface until smooth and elastic. Set aside in an oiled bowl to rise; this will take about 30 minutes.
  3. In a large pot, bring a small amount of water to the boil, lower the bowl into the pot and cover with a large pot lid. Cook for 45–50 minutes. Turn out and allow to cool before cutting into wedges.
Stew:
  1. While the bread is steaming, heat a little oil in a medium pot. Add the onion, garlic, ginger, chillies and bay leaves and cook over a medium heat until the onions have softened and turned golden.
  2. Add the red pepper, stock and lemon juice, bring to the boil and add the diced potatoes. Cook until the potatoes are soft, about 10 minutes.
  3. Lower the heat, add the spinach and stir until just wilted. Remove from heat and stir in the drained mussels and pilchards along with the sauce from the can.

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