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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.

Recipe from Good Food magazine, May 2013

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.7 out of 5.13 ratings

Alyper

Agree about pre cooking the potatoes as they took ages in the sauce. Otherwise great recipe.

Sazzy926 avatar

Sazzy926

A star rating of 5 out of 5.

Really tasty dish. Would recommend par boiling the potatoes, as they were a little hard

Frantic Flapjack

A star rating of 4 out of 5.

This was very quick and easy to make. I cut the potatoes into small chunks which seemed to help them to cook quicker. I used prawns and salmon. The garlic bread was especially good and really made the dish. Served with asparagus as there's lots of British asparagus in the shops at the mo!

juliebahrain

A star rating of 4 out of 5.

Very tasty but my potatoes took ages to cook. Next time will leave them out and cook separately, maybe mash them which would go well.

libby0 avatar

libby0

A star rating of 5 out of 5.

The whole family love this, it's delicious. To make it healthier, I swapped garlic butter for garlic oil and served with low fat garlic bread. I use cheap frozen white fish.

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