Smoked had­dock stew

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

15ml (1T) oil

2 onions, chopped

½ green pep­per, chopped

15ml (1T) medium curry pow­der 2 car­rots, sliced

4 to­ma­toes, chopped 3 pota­toes, cubed

15ml (1T) dry mixed herbs 1L (4c) chicken stock

45ml (3T) tomato sauce

1 can (400g) speck­led beans 4 had­dock fish fil­lets, cubed crusty bread, to serve

1 Heat the oil in a pot and fry the onions and green pep­per un­til soft. Add the curry pow­der, car­rots and to­ma­toes and fry, stir­ring con­tin­u­ously for 2 min­utes.

2 Add the re­main­ing in­gre­di­ents, ex­cept the beans and fish, bring to a boil and re­duce the heat. Sim­mer for 20 min­utes or un­til the veg­eta­bles are ten­der.

3 Just be­fore it’s done, add the beans and fish and sim­mer for another 5 min­utes. Serve with slices of crusty bread.

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