Vegetable stew with sea bass
This Spanish-style vegetable stew with sea bass and prawns is an easy, on-out meal. You can make the stew ahead, reheat it, then add the prawns & sea bass and cook for about 5 minutes (under cover). Serve it with sourdough slices and/or a crispy green salad.
Ingredients
Method
- Cut the potatoes into bite-sized pieces, then the onion and garlic into thin slices.
- Cut the red pepper into long slices.
- Heat the oil in a casserole dish, then gently fry the onion and garlic until soft.
- Add the potatoes, pepper pieces and caraways seeds. Stir for a couple of minutes.
- Add the paprika and tomato purées. Stir for 30 seconds, then add enough water to cover the vegetables.
- Add the stock cube and bay leaf, then bring to the boil.
- Cover the pot with a lid, turn down the heat and cook for 20-25 minutes until the potatoes are tender.
- Add the lentils, green/broad beans and kale. Cook for 5 minutes.
- Add the prawns and lay the sea bass on top. Season with salt & ground pepper, then dust with paprika.
- 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!
- Scatter the parsley leaves on top, then serve.