One-pot recipe for 4 people, takes only 30 mins; recipe has garlic butter, onion, plum tomato, balsamic vinegar, chilli flakes, vegetable stock, red pepper, potato, parsley, seafood, salmon, baguette and green bean.
Quick fish stew
Course: One-pot
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Pepper: 2 roasted red peppers, from a jar, sliced
- Onion: 1 onion, chopped
- Vegetable Stock: 1 fish or vegetable stock cube
- Green Bean: green beans, to serve (optional)
- Parsley: 2 tbsp finely chopped parsley
- Chilli Flakes: pinch of chilli flakes
- Balsamic Vinegar: 1 tbsp balsamic vinegar
- Baguette: 8 thin slices of baguette
- Potato: 300g potato, cut into chunks
- Salmon: 250g white fish or salmon, chopped into chunks
- Plum Tomato: 2 x 400g cans plum tomatoes, finely chopped
- Seafood: 400g bag mixed seafood, defrosted if frozen
- Garlic Butter: 3 tbsp garlic butter
Directions
- 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.
