Quick, easy, healthy fish stew using up whatever is in your fridge/freezer.

Fish Stew
2016-06-16 20:52:09

Serves 4
Prep Time
5 min
Total Time
25 min
Ingredients
- 2 TBSP extra-virgin olive oil
- 1 onion, chopped finely
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 400g chopped tomatoes (tinned)
- 750ml vegetable stock
- 400g white beans, like cannellini or butter beans
- 2 fillets fish of your choice (I used fresh salmon, but frozen white fish would be just as good)
- 150g king prawns (if using frozen, defrost)
- 200g baby potatoes, cooked, skin on
- parsley (fresh or dried)
Instructions
- Heat the olive oil in a large saucepan. Add the onion and fry on low heat for 5 minutes, or until softened. Add the garlic and cook a further 30 seconds. Stir through the smoked paprika.
- Add the chopped tomatoes and stock and bring to the boil. Simmer on low for 10 minutes.
- Drain and rinse the beans. Slice the fish into large bites. Turn the heat down and add the beans, fish and potatoes to the pan. Simmer for 4 minutes, or until the fish is nearly cooked through. Add the prawns and cook until they turn pink.
- Ladle into bowls and sprinkle with parsley. Serve immediately.
Notes
- This is wonderful with crusty sourdough bread, which you'll need to sop up all of the lovely juices.
Adapted from Delicious Mag
Adapted from Delicious Mag
The Pescetonian http://pescetonian.co.uk/