Hoe Koken Smoky Fish Stew With Lemon and Crusty Ciabatta Saboros

Smoky Fish Stew With Lemon and Crusty Ciabatta - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Smoky Fish Stew With Lemon and Crusty Ciabatta! A quick and easy dinner that is ready in under 30 minutes!

You can cook Smoky Fish Stew With Lemon and Crusty Ciabatta with 12 Ingredients and 10 steps. See the following guide!

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

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..