Spanish fish stew

10 July 2014

Warming and filling yet packed with Mediterranean flavours - this dish is perfect if you want to inject a bit of sunshine into a cold or dull day.

Preparation time

5 minutes

Cooking time

12 minutes

Serves

4



Ingredients

  • 500g firm potatoes for example Charlotte, thickly sliced
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves crushed (optional)
  • 1 red pepper, deseeded and roughly chopped (optional)
  • 1 tbsp smoked paprika
  • 1 (400g) can chopped tomatoes
  • 100g pitted green olives, halved (optional)
  • 500g white fish fillet, skinned and cut into chunks

Method

1. Heat the oil in a large frying pan, add the onion and fry for 2 minutes until soft. Add the garlic, potatoes and pepper and fry for 2 minutes more.

2. Add the paprika and stir until it coats everything. Add the canned tomatoes, then half fill the can with water and add this to the pan. Add the olives and season to taste. Bring the mixture to the boil and simmer uncovered for 3 minutes.

3. Lay the cubes of fish on top of the mixture, then cover with a lid or baking tray and simmer for 5 minutes until the fish flakes easily when tested with a fork. Serve in pan with a crisp salad.

Our thanks to The Potato Council for providing this recipe.

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