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Ingredients

• 4 tomatoes
• 1 litres fish stock
• about 3 tbsp olive oil
• 500 g small potatoes, thinly sliced
• 1 onion, finely sliced
• 2 carrots, finely sliced
• 300g halibut fillets, skin removed, cut into 3cm squares
• 4 cloves garlic, finely chopped
• 2 medium-hot green chillies, seeds removed, finely chopped
• 200 ml dry white wine
• 4 sprigs coriander, leaves only
• 4 sprigs flat-leaf parsley, leaves only
• 1 lemon, juice only

Description

Tom Kime First Sampled This Rustic Stew In The Fish Market In Santiago, Chile – Chileans Are Renowned For Such Robust Seafood Dishes

UK TV