WHAT TO EAT TONIGHT

Quick fish stew

Flavoursome, nutritious and crying out for crusty bread on the side

Posted

Added on

Flavoursome, nutritious and crying out for crusty bread on the side

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 25 minutes
  • ½ tsp extra-virgin olive oil
  • 1 small onion, sliced
  • 3 garlic cloves, sliced
  • 1 tsp smoked paprika
  • Pinch chilli flakes
  • 400g tin chopped tomatoes
  • 750ml vegetable stock
  • 400g tin butter beans, rinsed and drained
  • 300g frozen sustainable white fish, defrosted and cut into chunks
  • 150g frozen peeled sustainable raw king prawns, defrosted
  • Fresh flat-leaf parsley leaves, lemon wedges and crusty bread to serve (optional)
  1. Heat the olive oil in a large pan with a lid. Add the onion and garlic, cover and cook gently for 10 minutes. Stir in the paprika and chilli flakes, then add the chopped tomatoes and stock and bring to the boil. Simmer gently for 10 minutes.
  2. Turn down the heat to low, add the beans and fish and simmer for four minutes or until the fish is almost cooked through. Add the prawns and cook until they turn pink. Taste and season, then ladle into bowls. Serve with parsley and a squeeze of lemon juice.

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Tagged in:
Stew
Fish
Seafood

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