Quick fish stew

Serves 4 Prep 10 mins Cook 30 mins

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