Prep Time:10 mins
Allergens
Spicy fisherman's stew
Cooking Time:40 mins
Serves:2 Adults
Enjoy this tasty seafood stew for your dinner. It would also make a great lunch if you have any left over. This recipe was featured on RTE Operation Transformation.
About this recipe
Featured on the RTE programme Operation Transformation
Ingredients
- 1 onion
- 2 teaspoon rapeseed oil
- 300g floury potatoes (such as Roosters or Maris Piper)
- 1 small cauliflower
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 400g tin chopped tomatoes
- 100g mushrooms (chestnut or ordinary)
- 200g bag tender young spinach leaves
- 150g boneless firm white fish, skinned (such as hake, cod, haddock) or
- 150g raw peeled tiger prawns (or use a mixture of both)
- handful of fresh coriander leaves (optional)
- sea salt and freshly ground black pepper
Method
- Heat a large saucepan with a lid over a medium heat.
- Finely chop 1 onion and add to the heated pan with the oil and sauté for 2-3 minutes until softened but not coloured, stirring occasionally with a wooden spoon.
- Peel the potatoes and cut into bite-sized pieces. Remove the florets from the cauliflower and cut into small florets, which are similar in size to the potatoes.
- Stir in the cumin, paprika and tumeric into the onion and cook for 1 minute, stirring constantly.
- Add the potatoes and cauliflower and mix until evenly coated.
- Pour in 450ml of water and add the tomatoes. Cover with a lid and reduce the heat right now. Simmer gently for 15-20 minutes or until the vegetables are tender.
- Trim the mushrooms and add to the cooked vegetable mixture with the spinach.
- If using fish, cut into bite-sized pieces and gently fold into the stew with the prawns.
- Remember to wash your hands and work surfaces after cutting raw fish.
- Simmer for 3-4 minutes untul the fish and prawns are cooked through. Season lightly with salt and pepper and ladle into bowls to serve. Garnish with coriander.
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
"This stew can be prepared and kept in the fridge for up to 3 days in a suitable airtight container. Simply reheat gently in a saucepan or microwave to serve."
