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400g can chopped tomatoes
4 fresh tomatoes, roughly chopped
50g pitted black olives, halved
1 garlic clove, crushed
1 tsp Med Seasoning
200ml vegetable stock
200g Waitrose Cavolo Nero
1 bunch salad onions, cut into 1cm slices
260g cod fillets, cut into chunks
180g 2 sea bass fillets, skinned and cut into chunks
1 handful fresh basil form a large pot, roughly torn
Place the canned and fresh tomatoes in a large saucepan with the olives, garlic, Mediterranean seasoning and stock. Bring to
the boil and simmer for 5 minutes. Shred the cavolo nero and add with the salad onions, then cook for a further 3 minutes.
Add the fish and cook, covered, for 1-2 minutes until just cooked through, then season and add the basil. Serve with crusty bread.
Typical values per serving when made using specific products in recipe
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