MAKING A PERFECT FISH STEW ON YOUR BREAK

■ 1 tablespoon extra-light olive oil

■ 4 garlic cloves, finely chopped

■ 1 teaspoon ground turmeric

■ 2 x 400g cans whole peeled tomatoes

■ 400g can cannellini beans, drained, rinsed

■ 600g ling fish fillets, cut into large pieces (see note)

■ 1/3 cup fresh coriander leaves, chopped

■ 4 crusty wholegrain bread rolls, to serve

Heat oil in a large saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute. Add turmeric. Cook, stirring, for 30 seconds. Reduce heat to low. Stir in tomatoes and 1 cup of cold water. Cover and bring to the boil. Simmer, covered, for 10 minutes.

Add beans and return to the boil. Add fish. Cover and cook for 5 minutes or until fish is cooked through.

Spoon stew into bowls and sprinkle with coriander. Serve with bread rolls.