Green beans & radishes with shallot dressing
Give your side dish some lightness and crunch with thinly sliced radish, then dress with mustard and lemon
Quick fish stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp garlic butter
- 1 onionchopped
- 2 x 400g cans plum tomatoesfinely chopped
- 1 tbsp balsamic vinegar
- pinch of chilli flakes
- 1 fish or vegetable stockcube
- 2 roasted red peppersfrom a jar, sliced
- 300g potatocut into chunks
- 2 tbsp finely chopped parsley
- 400g bag mixed seafooddefrosted if frozen
- 250g white fish or salmonchopped into chunks
- 8 thin slices of baguette
- green beansto serve (optional)
Nutrition: per serving
- kcal620
- fat20g
- saturates8g
- carbs68g
- sugars10g
- fibre7g
- protein42g
- salt3.7g
Method
step 1
Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.
step 2
Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.
step 3
Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.
