Recipe: Spicy Fish Stew

Recipe: Spicy Fish Stew

A flavoursome meal for a night in!

1 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tsp ground cumin
tsp paprika
200g blanched, skinless and chopped tomatoes
1 red pepper, cut into chunks
450g sea bass, hammour or
any white fish fillet, cut
into chunks
Fresh coriander,
roughly chopped
Lemon wedges

Heat the oil in a medium-sized saucepan. Don't let it smoke. Add garlic, cumin and paprika and cook for 1 minute.
Add tomatoes and cook for
5 minutes.
Add 100 ml water and bring to a boil, then turn the heat down to bring it to a simmer.
Add pepper and simmer for 5 minutes, then add the fish and simmer for a further
5 minutes.
Rotate the pan for stirring but avoid using a spatula as the tender fish chunks
may break.
Season well and garnish with coriander and lemon.
Serve with a brown bread roll or a cup of boiled whole wheat penne pasta.