Summery Fish Stew
Ingredients
- 1 tbsp oil
- 3 spring onions, chopped
- 2 tins of chopped tomatoes
- 2 tins new potatoes
- 400g frozen Mediterranean veg
- 3 frozen white fish fillets
- 1 lemon, halved
- Fresh basil leaves to garnish
- Part-baked baguette, to serve
Methods
1. Heat the oil in a large, deep, frying pan over a high heat.
2. Add the spring onion, tomatoes and the Mediterranean veg.
Simmer for 3–5 minutes.
3. Reduce the heat to medium and add the fish fillets so that they are partially submerged in the tomato sauce. Add the drained tinned potatoes.
4. Cover with a lid and allow to cook for 4–5 minutes, depending on the thickness of the fish.
5. Check to see if your fish is cooked through. If not, give it another couple of minutes.
6. Squeeze the lemon juice into the pan, stir gently but thoroughly, and serve sprinkled with basil leaves.
7. Serve with the cooked baguettes.
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