Save to your scrapbook
Hearty fish stew
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
2 onions, sliced
1 tsp paprika
1 tsp cayenne pepper
3 sweet potatoes, peeled and cubed
2 thyme sprigs
400g can plum tomatoes
400g can chick peas, drained and rinsed
1 litre fish stock
350g tilapia, cut into 4cm chunks
20g flat leaf parsley, chopped
1 garlic clove, finely chopped
1 lemon, zest, plus juice of ½
1. Heat the olive oil in a large saucepan and sauté the sliced onions until softened (about 5 minutes). Stir in the spices, sweet potatoes and thyme; cover and cook for 5 minutes.
2. Add the tomatoes, chick peas and fish stock, then simmer for 20-25 minutes until the potato is completely cooked through.
3. Gently stir in the tilapia, cover and cook for 3-4 minutes. Meanwhile, mix together the parsley, garlic and lemon zest. Just before serving, season the stew, stir in the lemon juice and sprinkle with the parsley mix.
Typical values per serving:
This recipe was first published in October 2011.