QUICK FISH STEW
A no-fuss pot of comfort food - pack with shellfish, white fish or salmon and serve with homemade garlic bread
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any 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 until the potatoes are just tender.
- Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.
- Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm 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.
Nutrition Facts : Calories 620 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 3.7 milligram of sodium
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