Mediterranean fish stew

Name: Mediterranean fish stew
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 g can chopped tomatoes; 4 fresh tomatoes, roughly chopped; 50 g pitted black olives, halved; 1 garlic clove, crushed; 1 tsp Med Seasoning; 200 ml vegetable stock; 200 g Waitrose Cavolo Nero; 1 bunch salad onions, cut into 1cm slices; 260 g cod fillets, cut into chunks; 180 g 2 sea bass fillets, skinned and cut into chunks; 1 handful fresh basil form a large pot, roughly torn

A quick and easy stew full of Mediterranean flavour! This is a fantastic dinner recipe that is low fat and one of your five a day.

3 out of 5 stars(1) Rate this recipe

HealthyLow fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

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

Method

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.