It’s Friday!! I think I will always love Fridays and will always always get that Friday feeling!! The excitement to chill out all weekend is ridiculous! I can’t be the only one! I’ve had such a manic week so I’m excited to chill, go to the cinema as usual and of course tuck into a fresh batch of the best brownies ever whilst I watch the voice!
So to make your Friday night dinner a little more fancy, delicious, nourishing and pretty, I thought I’d share a super simple fish stew! It’s chunky, It’s packed full of veg, I’ve used pollock, salmon and cod but feel free to use any fish you fancy! Scallops/coley/prawns/trout etc. it will all be delicious! Just choose your favourites! I’ve also topped this stew with parmesan for the ultimate Spanish fish stew experience but feel free to leave this out if you have a dairy intolerance. You could swap it for nutritional yeast or something salty like capers or salted roasted seeds if you prefer.
It’s a guddun’ guys!
Ingredients – serves four
1 tbsp coconut oil
1 carrot, diced
1 onion, diced
2 garlic cloves, diced
1 fennel, diced
2 red peppers, diced
2 tomatoes, roughly chopped
200g green beans, ends cut and halved
1 can chopped tomatoes
salt and pepper
1000ml hot water
1 tbsp apple cidre vinegar
2 pinches of safron
1 tbsp tomato puree
1 tsp dried oregano
30g fresh parsley, chopped
200g cod, skinned and cubed
200g salmon, skinned and cubed
200g pollock, skinned and cubed
25g parmesan, grated
Melt the oil in a large pan.
Add the carrot and onion and fry until soft – 5 minutes
Add the garlic and fennel and fry for a further 5 minutes.
Chuck in the peppers, tomatoes and green beans and fry over a medium heat until the tomatoes are soft and peeling.
Pour in the chopped tomatoes, seasoning, salt, pepper, water, vinegar, safron, puree, oregano and half the fresh parlsey.
Bring to the boil and then turn to a medium simmer for 15 minutes, Add the chopped fish to the top of the stew and then simmer for a further 10 minutes – dont mix in the fridge or it will all break up.
Turn off the heat and divide the fish between 4 bowls and then top with the stew and broth.
Scatter over the remaining herbs and parmesan.