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Summer fish stew

Summer fish stew

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A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal325
low infat7g
saturates1g
carbs26g
sugars8g
fibre7g
protein34g
salt0.7g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.

  • STEP 2

    Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.

  • STEP 3

    Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.

RECIPE TIPS
GROW YOUR OWN

If you grow your own tomatoes, or have any really ripe ones to use up, quarter or halve them and add at the same time as the butter beans for a sweeter, fresher flavour.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

A star rating of 4.5 out of 5.16 ratings
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