This is a really simple, tasty one pot dish for fish lovers. Feel free to add and substitute ingredients as you wish – the only rule is to ensure that you use hardy fish that won’t flake up too much.
1 x tin of butter beans
1 x large onion
1 x tin chopped tomatoes
1 x roughly chopped carrot
3 sticks celery roughly chopped
Green beans chopped into approx 2cm slices
1 x small chorizo sausage, chopped into slices or cubes (which ever you’d prefer)
1 tablespoon olive oil
1 glass white wine
2 tablespoons finely chopped flat leaf parsley
300ml fish stock (this can be made up from stock cubes, it doesn’t have to be fresh)
1 small pinch safron
seasoning (sea salt and plenty of ground black pepper)
2 x chunkily chopped salmon fillets
2 x chunkily chopped cod fillets
King prawns (approx 12)
Mussels – optional
2 x large squid tubes, chopped into either strips of chunky squares
– serves 3/4-
1. Take all of the above ingredients (except for the parsley) and pop into a large casserole dish. Place the lid on and put into a pre-heated oven on gas mark 6 for 1 hour (check your carrots after this cooking time and if they are still a little hard, leave to cook for another 10 minutes). Ensure you give the mixture a good stir half an hour into the cooking time.
2. Remove the stew from the oven, add your chopped parsley and another twist of black pepper, and leave to rest for 5-10 minutes
3. Serve with some crusty bread and a nice glass of wine.