Fish and Vegetable Stew
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Picture by:
Zoë Harpham
Fish and Vegetable Stew
This is a lovely one pot dinner which is good with any firm white fish. Serve it with crusty bread to sop up all the juices and a green salad.
Ingredients
Serves: 4
- 1 1/2 tablespoons olive oil
- 2 onions, finely chopped
- 3 garlic cloves, thinly sliced
- 1 large red capsicum, seeded and thinly sliced
- 450g sweet potato, peeled and cut into cubes
- 2 cups fish or vegetable stock
- 1 teaspoon chopped fresh thyme
- salt and freshly ground black pepper
- 1 2/3 cups frozen peas, thawed and drained
- 1 1/4 cups corn kernels
- 600g skinless white fish fillets, cut into bite-sized pieces
- fresh thyme leaves to garnish
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Heat the oil in a large deep frying pan over moderate heat. Add the onions and and cook for 10 to 15 minutes, stirring frequently, until the onions are light gold.
- Add the capsicum, garlic and sweet potato to the pan, cover and cook for 5 minutes, or until the sweet potato begins to soften.
- Stir in the stock, thyme and a pinch of salt. Bring to the boil then reduce the heat, cover and simmer for 10 minutes or until the sweet potato is just tender. Stir in the peas and corn kernels.
- Place the fish fillets on top of the vegetables, cover and cook gently for 8–10 minutes, or until the fish is cooked through. Season to taste with black pepper, then serve immediately sprinkled with fresh thyme leaves.
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Reviews (1)
0
excellent recipe. Very fresh and the sweet tasting. Love the use of corn and peas. Recommend - 02 May 2011
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