Mediterranean fish stew
This Mediterranean fish stew a family favourite – I sometimes add spinach, kale or green peas to it too. It’s very easy to make, it’s very taste and filling. Furthermore, it needs only one pot! Serve it with a crispy salad on the side.
Ingredients
Method
- Thinly slice the onion and garlic.
- Cut the carrot and red pepper into chunks.
- Cut the new potatoes in half, if they are bigger that bite-size.
- Heat the oil in a heavy based saucepan, then soften the onion for 5 minutes. Add the garlic and cook for another 2 minutes or so. Add the paprika and cumin, stir for a minute. Season to taste.
- Add the potatoes, carrots and red pepper, then pour over the passata and enough stock to cover the veggies well.
- Bring to the boil, then simmer over low heat for 20 minutes.
- Meanwhile cut the fish into bite-sized pieces.
- When the potatoes are tender, add the drained chickpeas to the stew and bring back to the boil. Place the fish pieces on top of the stew and put a lid on. Turn down the heat and cook for 3-5 minutes or until the fish has just cooked through. Don’t overcook the fish!
- Turn off the heat, stir in the parsley and gently fold the fish pieces through the stew. Put the lid on and rest for a couple of minutes, then serve.