Summer fish stew
- Preparation and cooking time
- Serves 4
This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours
- 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.