Kingfish and Red Wine Stew
Kingfish and Red Wine Stew



  • 2 x kingfish or swordfish steaks
  • 1 red pepper, sliced
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 4 tomatoes, chopped
  • 2 tsp each of cayenne and paprika
  • 4 green chillies, chopped
  • 150ml red wine
  • 150ml veg stock
  • Handful of parsley, chopped
  • 2 bay leaves
  • 1 rosemary sprig, leaves chopped
  • In a large saucepan, cook the onions in the oil for a few mins to soften, then stir in the garlic, pepper, tomatoes, herbs and spices. Cook for 3 mins more, then pour in the wine and stock and allow to simmer for 5 mins.
  • Sear the fish steaks on both sides for 2-3 mins, then remove from the pan and cut into chunks. Add to the saucepan with the rest of the ingredients, then cover and cook for 5 mins until the fish is cooked through. Serve immediately with a scattering of parsley.
25 mins
2 serving

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