Easiest Way to Make Perfect Smoky Fish Stew With Lemon and Crusty Ciabatta

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We hope you got insight from reading it, now let's go back to smoky fish stew with lemon and crusty ciabatta recipe. You can cook smoky fish stew with lemon and crusty ciabatta using 12 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Smoky Fish Stew With Lemon and Crusty Ciabatta:

1. Provide 4 of garlic cloves.
2. Use 4 of smoked basa fillets.
3. Get 2 of vegetable stock cubes.
4. Take 100 g of soft cheese.
5. You need 10 g of dill.
6. Take 1 of brown onion.
7. Prepare 300 g of spring greens.
8. Get 4 of ciabatta rolls.
9. Use 1-2 of lemons.
10. Use of olive oil.
11. Get of pepper.
12. Provide of salt.

Steps to make Smoky Fish Stew With Lemon and Crusty Ciabatta:

1. Preheat oven to 200C (fan). Boil a kettle. Peel and finely cop the brown onions..
2. Heat a large, wide-based pan with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 5-6 mins or until beginning to soften..
3. Meanwhile, peel and finely chop (or grate) the garlic. Chop the dill finely, including the stalks. Dissolve the vegetable stock cubes in 650ml boiled water..
4. Cut the smoked basa fillets into large bite-sized pieces..
5. Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up, and slice into thin strips..
6. Once the onion has softened, add the chopped garlic and cook for 1 min. Add the vegetable stock and soft cheese and bring the boil over a high heat, stirring until everything's combined..
7. Add the chopped basa to the pan with the shredded spring greens and cook for 4-5 mins or until the fish is cooked through..
8. Meanwhile, add the ciabatta rolls to a baking tray and put the tray in the oven for 5 min or until warmed through..
9. Once the fish is cooked through, squeeze the juice of 1/2 lemon and season with grind of black pepper. Add the chopped dill and give everything a gentle mix up..
10. Serve in bowls with warmed ciabatta. Garnish with a wedge of lemon and season with black pepper..

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