TODAY’S RECIPE: Summer fish stew

ZINGY seasonal flavours. Serves: 4.

Ingredients

4 slices stale bread

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

1 tsp dried chilli flakes

400g can chopped tomatoes

4 frozen white fish fillets

400g can butter beans, drained

Small pack parsley, roughly chopped

1 lemon, cut into wedges

Method

1 Heat oven to 200c/180c fan/gas 6. Dice the bread and put on a baking sheet, drizzle over 1 tbsp oil and bake for ten minutes until golden. 2 Heat rest of oil in a flameproof casserole dish over a medium heat. Add onion and cook until softened, about ten minutes, then add garlic and chilli flakes and stir for one minute. Add tomatoes and fish. Cover and simmer for ten minutes until fish is nearly cooked.

3 Add butter beans, season and cook uncovered until everything is hot. Serve scattered with croutons, parsley and lemon.