Ginger chicken udon noodles
Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it's full of flavour
Mediterranean fish stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- ½ fennel bulbfinely sliced
- 1 small onionfinely chopped
- 2 garlic clovescrushed
- 250ml vegetable stock
- 1 tsp smoked paprika
- 1 x 400g can cherry tomatoes
- 1 tsp sherry vinegar
- 2 hake filletsor any other white fish
- small handful of parsleyfinely chopped
- crusty breadto serve
Nutrition: Per serving
- kcal253low
- fat9glow
- saturates1g
- carbs14g
- sugars13g
- fibre6ghigh
- protein26g
- salt0.7g
Method
step 1
Heat the oil in a deep frying pan over a high heat and fry the fennel, onion and garlic for 1 min. Pour in the stock and bring to a simmer, then cook for 5 mins until the veg is tender.
step 2
Stir in the paprika, tomatoes, vinegar and a pinch of sugar. Simmer gently for 5 mins until thickened slightly. Nestle the fish into the mixture and cover with a lid. Cook for 5 mins more until the fish is tender and cooked through. Check the seasoning, sprinkle over the parsley, then serve with crusty bread on the side.
