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Recipe by olive magazine

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1. Fry the garlic, onion and peppers in a little oil until completely softened. Stir in the capers then add the wine, stock and potatoes and simmer until the potatoes are tender.
2. Add the prawns and plaice and cook for 3 minutes. Stir through the basil and serve in bowls with crusty bread.

296 kcalories, protein 36.2g, carbohydrate 25.6g, fat 5.1 g, saturated fat 0.6g, fibre 3.1g, salt 1.56 g

Latest comments and suggestions

• Claire

  29 November 2007

  Claire rated and commented on this recipe

  

  Me and my partener have tried this recipe on a few occations and find it very tasty. We left the capers out as i think they are very strong in flavour - quite a individual taste and used smoked white fish instead. This stew isn't thick but is full of flavour and great with bread and butter to lap up the juices.

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• huwnet

  06 February 2008

  huwnet rated and commented on this recipe

  

  Easy, straightforward recipe. I added a couple of chillies for a bit of a zing!

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• Tonkychi

  03 April 2008

  Tonkychi rated and commented on this recipe

  

  Yummy! both partner and I loved this dish. I added a little chili to give it a little kick and crusty bread and butter a must. Will make this again and again.

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• foodie

  14 May 2008

  foodie rated and commented on this recipe

  

  Used a thick piece of cod so cooked it a little longer, delicious

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• Pepe

  17 June 2008

  Pepe commented on this recipe

  As suggested by Tonkychi and huwnet, I also added a bit of crushed pepper for a little kick. Pepe

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• Ellie

  06 July 2008

  Ellie rated and commented on this recipe

  

  With pepper, without prawns, less capers and fine peas as extra. My kids loved it.

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• Lekker

  30 August 2008

  Lekker commented on this recipe

  Had no peppers so used sliced fennel. Added a pinch of saffron plus a touch of black pepper (a little finelt chopped dill at the end. For the fish I used a mix of smoked haddock, salmon and cod, plus the prawns. Could almost imagine I was in Marseilles.

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• Carolly

  24 March 2009

  Carolly rated and commented on this recipe

  

  Made this last night - was a lovely meal - served with warm crusty bread and butter. Made to serve 2 people so reduced ingredients by half and added half a chilli for extra kick. Will def make again

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• katesbest

  07 June 2009

  katesbest rated and commented on this recipe

  

  A lovely supper dish. I used salmon and it worked beautifully.

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• catcrazywoman

  11 July 2009

  catcrazywoman commented on this recipe

  Used haddock as the fish and added crushed chilli peppers and reduced capers to 1 desserspoon. Was worried that it looked a bit bland and not very exciting at first but it tasted delicious and everyone enjoyed it.

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• Chris

  28 July 2009

  Chris rated and commented on this recipe

  

  Lovely - this will be a regular. I used a cheap nameless white fish (I suspect it was coley) and it worked very well.

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Ingredients

• 2 cloves garlic , crushed
• 1 onion , halved and sliced
• 2 peppers , 1 red and 1 yellow , sliced into strips
• olive oil
• 2 tbsp small capers , rinsed
• 1 small glass white wine
• 500ml light chicken stock , fresh, cube or concentrate
• 400g baby new potatoes , halved
• 300g raw prawns
• 400g skinless plaice fillet, cut into strips, or other white fish
• a small bunch basil , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

45 minutes

Ingredients

• 2 cloves garlic , crushed
• 1 onion , halved and sliced
• 2 peppers , 1 red and 1 yellow , sliced into strips
• olive oil
• 2 tbsp small capers , rinsed
• 1 small glass white wine
• 500ml light chicken stock , fresh, cube or concentrate
• 400g baby new potatoes , halved
• 300g raw prawns
• 400g skinless plaice fillet, cut into strips, or other white fish
• a small bunch basil , shredded

296 kcalories, protein 36.2g, carbohydrate 25.6g, fat 5.1 g, saturated fat 0.6g, fibre 3.1g, salt 1.56 g

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