Any left overs will last for a few days in the fridge. Suggestion: you can add olives, any herb you like, and even crumbled feta when serving.
- 400g white fish (snapper, rockling, cod, flake)
- 1 tbsp. olive oil
- 1 onion, sliced chunky
- 3 cloves garlic, crushed
- 1 tsp. smoked paprika
- 1 tsp. sweet paprika
- Pinch chilli to taste
- 1 chorizo, sliced
- Oregano to taste
- ½ cup white wine
- 2 cans tomato, diced or crushed
- 1 can cannellini beans, drained and rinsed
- 100g peas
- Handful of chopped parsley
- 8 cherry tomatoes
- 2 tsp. sugar, brown
- Salt and pepper
- In a non stick frypan heat olive oil and cook chorizo a couple of minutes on each side. Take off onto a plate and set aside. Now add onion and capsicum and stir-fry until softened. Add white wine and reduce liquid down to half then add tomatoes, garlic, paprika, beans, sugar, and beans. Turn down to a simmer and simmer for 10 minutes…if it needs more paprika or herbs you can add more.
- After 10 minutes add cherry tomatoes, peas and parsley, then place fish on top of stew then place lid on top. Depending on the thickness of the fish cook about 10 minutes, turn half way.
- Serve immediately.
Servings: 4 Serving size:512g
|Average Serve||Average 100g|
|Energy||1670 kJ||326 kJ|
|399 Cal||78 Cal|
|Protein||36.3 g||7.1 g|
|Fat, total||15.1 g||3 g|
|- saturated||4.5 g||0.9 g|
|Carbohydrate||21.6 g||4.2 g|
|- sugars||14.6 g||2.8 g|
|Sodium||631 mg||123 mg|
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