Name: Quick fish stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 3 tbsp garlic butter; 1 onion chopped; 2 x 400g cans plum tomatoes finely chopped; 1 tbsp balsamic vinegar; pinch of chilli flakes; 1 fish or vegetable stock cube; 2 roasted red peppers from a jar, sliced; 300g potato cut into chunks; 2 tbsp finely chopped parsley; 400g bag mixed seafood defrosted if frozen; 250g white fish or salmon chopped into chunks; 8 thin slices of baguette; green beans to serve (optional)

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Quick fish stew

Quick fish stew

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.13 ratingsRate

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A no-fuss pot of comfort food - pack with shellfish, white fish or salmon and serve with homemade garlic bread

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp garlic butter
1 onion

chopped
2 x 400g cans plum tomatoes

finely chopped
1 tbsp balsamic vinegar
pinch of chilli flakes
1 fish or vegetable stock

cube
2 roasted red peppers

from a jar, sliced
300g potato

cut into chunks
2 tbsp finely chopped parsley
400g bag mixed seafood

defrosted if frozen
250g white fish or salmon

chopped into chunks
8 thin slices of baguette
green beans

to serve (optional)

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Nutrition: per serving

kcal620
fat20g
saturates8g
carbs68g
sugars10g
fibre7g
protein42g
salt3.7g

Method

step 1

Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.
step 2

Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.
step 3

Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.

Recipe from Good Food magazine, May 2013

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A star rating of 4.7 out of 5.13 ratings

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