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Member recipe

Red pepper fish stew

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Prep: 30 minutes Cook: 30 minutes

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Serves 4

Great for batch cooking and freezing. Warms you up in a jiffy

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  • 2 onion blended
  • 2 fennel bulbs blended (optional)
  • 3 tbsp extra virgin olive oil
  • 5 red sweet pointed (or bell) peppers
  • 1 tbsp smoked paprìka
  • A handful halves cherry toms
  • 900ml hot vegetable stock
  • 550g halved new potatoes
  • 500g smoked white fish (haddock, ect) diced
  • 100g squid rings (optional)
  • Cracked black pepper and himilayan rock salt


  1. Add onion and fennel to a blender till finely diced. Heat oil and add onion mix. Cook for 3min. Season with black pepper and rock salt.

  2. Add peppers and paprika. Cook for 5min, add toms, stock and bring to the boil. Reduce to simmer and add potatoes.

  3. Simmer for 20min stirring occassionally until potatoes are soft. Top up with hot water if nessesary.

  4. Stir in seafood. Cover and cook 5 - 10min till fish flakey. Remove from heat. Season to taste and serve with bread and butter.

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