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Recipe Fish Stew

Hearty and wholesome, this vibrant fish stew makes the perfect midweek meal.

Serves: 4 Preparation time: 8 minutes Cooking time: 15-20 minutes

Ingredients:

1 tbsp sunflower oil 225g carrots, peeled and cut into small pieces 1 onion, peeled and thinly sliced 1 clove garlic, peeled and chopped 1 x 400g can chopped tomatoes A handful of pitted black olives 1 bay leaf Salt and freshly ground black pepper 550g skinned and cubed white fish (cod, coley, pollock, hake) 115g mussels, debearded and cleaned Chopped fresh flat-leaf parsley, to garnish Crusty bread, to serve (optional)

For more seafood and fish recipe inspiration, visit seafish.org.

Method:

Heat the oil in a saucepan, add the carrots, onion and garlic and cook for 2-3 minutes.

Stir in the chopped tomatoes, olives and bay leaf, and season to taste with salt and freshly ground black pepper.

Add the fish cubes and cook for another 8-10 minutes.

Discard any of the cleaned mussels that do not close when tapped, or that are damaged or broken. Add the remaining mussels to the pan and cook for 2-4 minutes to heat through. Discard any mussels that remain closed.

Pile into a large warm serving bowl, sprinkle over the chopped parsley and serve with lots of crusty bread.

Serve hot or cold.