Quick fish stew


Serves 4 Prep 10 mins Q Q

Cook 30 mins Q

3 tbsp gar­lic but­ter 1 onion, chopped 2 x 400g cans plum toma­toes,

finely chopped 1 tbsp bal­samic vine­gar pinch of chilli flakes 1 fish or veg­etable stock cube 2 roasted red pep­pers, from

a jar, sliced 300g pota­toes, cut into chunks 2 tbsp finely chopped pars­ley 8 thin slices of baguette 400g bag mixed seafood,

de­frosted if frozen 250g white fish or salmon,

chopped into chunks green beans, to serve (op­tional)

1 Heat 1 tbsp of the gar­lic but­ter in a saucepan and gen­tly cook the onion for about 5 mins un­til soft. Tip in the toma­toes and juice from the can, the bal­samic vine­gar and chilli flakes. Crum­ble over the stock cube, add the pep­pers and pota­toes. Sea­son, then sim­mer for about 15 mins. 2 Mean­while, heat a grill to medium, mix the rest of the gar­lic but­ter with 1 tsp of pars­ley, and sea­son. Toast the bread lightly on both sides, but­ter one side and re­turn to the grill un­til melted and golden. Keep warm. 3 Add the seafood and fish to the sauce and heat for 5 mins un­til hot and cooked through. Scat­ter with re­main­ing pars­ley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like. PER SERV­ING 620 kcals, fat 20g, sat­u­rates 8g, carbs 68g, sug­ars 10g, fi­bre 7g, pro­tein 42g, salt 3.7g

£3.25 per serv­ing

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