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Fish stew with vegetables

  • 4servings
  • 40minutes
  • 450calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 2 onions, finely chopped

  3. 3 garlic cloves, thinly sliced

  4. 1 large red pepper, seeded and thinly sliced

  5. 450g sweet potatoes, peeled and cubed

  6. 500ml fish or vegetable stock

  7. 1 tsp chopped fresh thyme

  8. 225g frozen peas

  9. 175g frozen sweetcorn

  10. 600g skinless white fish fillet, cut into bite-sized pieces

  11. salt and freshly ground black pepper

  12. fresh thyme leaves to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large deep frying pan over a medium heat. Add the onions and garlic, and cook for 5 minutes, stirring frequently, until the onions are light gold.

  2. Add the pepper and sweet potatoes, cover and cook for 5 minutes or until the sweet potatoes begin to soften. Stir in the stock, thyme and a pinch of salt. Bring to the boil, reduce the heat, cover and simmer for 10 minutes or until the sweet potatoes are just tender. Stir in the peas and sweetcorn.

  3. Place the fish on top of the vegetables, cover and cook gently for 8–10 minutes or until the fish is cooked through. Season to taste with black pepper, then serve immediately sprinkled with fresh thyme leaves if you are using them.

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