It’s another fish stew but very different to our last one. This is really easy to throw together, tastes good and very low-calorie and low-fat. We used haddock but you can use whatever white fish you have available. If you like a bit of heat you could add a bit of chilli too.
Spicy Haddock Stew – to serve 4 (or less if you’re very hungry)
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp paprika
- 200g tin chopped tomatoes
- 1 red pepper, cut into chunks
- 450g haddock or other white fish fillet, cut into chunks
- coriander, roughly chopped
- lemon wedges
Heat the oil in medium-sized saucepan. Add the garlic, cumin and paprika and cook for 1 minute.
Add 100ml water and the tomatoes. Bring to the boil, then turn down to a simmer.
Add the pepper and simmer for 5 minutes, then add the fish and simmer for a further 5. Don’t be tempted to stir it too much or you’ll break up your fish chunks.
Season well and serve with the coriander, lemon and some crusty bread.
Wine Suggestion: It’s a weeknight and this is a simple dish. If you feel like a glass of wine go for something light and white.
(Original recipe from BBC Good Food)