Instructions

1. Cut the potatoes into bite-sized pieces, then the onion and garlic into thin slices.
2. Cut the red pepper into long slices.
3. Heat the oil in a casserole dish, then gently fry the onion and garlic until soft.
4. Add the potatoes, pepper pieces and caraways seeds. Stir for a couple of minutes.
5. Add the paprika and tomato purées. Stir for 30 seconds, then add enough water to cover the vegetables.
6. Add the stock cube and bay leaf, then bring to the boil.
7. Cover the pot with a lid, turn down the heat and cook for 20-25 minutes until the potatoes are tender.
8. Add the lentils, green/broad beans and kale. Cook for 5 minutes.
9. Add the prawns and lay the sea bass on top. Season with salt & ground pepper, then dust with paprika.
10. Put the lid on, turn up the heat and steam for about 3- 5 minutes, until the prawns and fish change colour. Don’t overcook them!
11. Scatter the parsley leaves on top, then serve.