Fish stew with squid and chickpeas in tomato sauce
Miscellaneous / / December 31, 2020
Fish stew is the perfect dinner: it's quick, healthy and tasty. White fish and chickpeas in the composition go well with a thick sauce.
- Recipe author: Daria Polukarova
- After preparation, you will receive 3 servings
- Cooking time: 20 minutes
- Prep time: 60 minutes
- Total recipe preparation time: 80 minutes
Ingredients
- Chickpeas 150 g
- Onion 90 g
- Sweet pepper 150 g
- Olive oil 3 tbsp spoons
- Dried rosemary 1 tsp the spoon
- Garlic 1 clove
- Dry white wine 40 ml
- Tomatoes in their own juice 700 ml
- Fish broth or water 115 ml
- Salt to taste
- Fillet of white fish 400 g
- Peeled squid carcass 200 g
Cooking method
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Soak the washed chickpeas in advance, for about 6 hours or overnight, and then boil until soft. Canned chickpeas or other legumes to taste can help save time.
How to cook chickpeas correctly
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Cut the onions and peppers into half rings and save in olive oil until soft. Add dried rosemary, garlic to the vegetables, and after half a minute, pour in dry white wine.
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When about half of the wine has evaporated, add the tomatoes in their own juice to the vegetable base and wait until they turn into a smooth sauce.
To get the tomatoes to the desired consistency faster, mash them with a wooden spoon.
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Then pour fish broth or water into the sauce, add salt and chickpeas.
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Cut the fish into small pieces. Squid into rings. Place in sauce, stir gently.
Any dense white fish fillet is suitable for stews. In addition to squid, you can add a mix of seafood to the dish.
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Cover the dish with the stew with a lid and simmer over medium heat for 10-12 minutes.
Before serving, sprinkle with capers and parsley.
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