Seasonal Recipe: Fish Stew

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) 1. Heat the oil in a saucepan, add the carrots, onion and garlic and cook for 2-3 minutes. 2. Stir in the chopped tomatoes, olives and bay leaf, and season to taste with salt and freshly ground black pepper. 3. Add the fish cubes and cook for another 8-10 minutes. 4. 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. 5. Pile into a large warm serving bowl, sprinkle over the chopped parsley and serve with lots of crusty bread.