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Tomato and Fish Stew

Ingredients Required:

1kg Plum Vine Mini Tomatoes(s)



1 Celery(s)



1 Carrots (Bunched)(s)



1 Spanish Onion.(s)



1 Garlic (Net). Approx 8. Bulbs(s)



1 Red Pepper(s)



1 Coriander (Bunch)(s)



Olive Oil
Salt and Pepper (to taste)
Dry White Wine

Tilapia and catfish can also be used as the main protein source. Serve with some crusty bread.


1 Tbsp (15 mL) extra-virgin olive oil. 
1 large onion chopped. 
3 cloves garlic minced. 
2 medium carrots sliced. 
1 medium zucchini chopped. 
3/4 cup (180 mL) dry white wine.   
2 stalks celery sliced. 
1 - 28 oz (796 mL) diced tomatoes. 
1 cup (250 mL) water
1 Tbsp (15 mL) dried oregano
1 tsp (5 mL) cumin
1/2 tsp (2 mL) red pepper flakes
1/2 tsp (2 mL) coriander
Salt and pepper to taste
1 1/2 lb (750 g) haddock, rinsed and cut into 1 in (2.5 cm) chunks
Fresh cilantro


  1. Heat oil in large pot over medium heat. Add onion and saute for 6 minutes, or until soft, stirring frequently. Toss garlic, carrots, and zucchini into pot and saute for another 6 minutes, stirring frequently.
  2. Pour in wine, raise heat to medium-high and simmer until most of wine has evaporated, about 5 minutes. Stir in celery, tomatoes, water, spices, salt, and pepper. Bring to boil, reduce heat, and simmer covered for 10 minutes.
  3. Stir in fish and continue to simmer for 5 to 7 minutes or until fish pieces start to look opaque. Ladle into serving bowls and garnish with cilantro.