FISH STEW RECIPE
This stew is cooked with basmati rice as a part of the sauce, but you can serve it with a crusty white, loaf of bread as well to make it even heartier. We suggest using haddock or cod below, but you can use any skinless, meaty, white fish you fancy.
Ready in just 25min, and cooked with coconut milk and pak choi, this nutritious meal makes for the perfect speedy, midweek meal.
If you liked this recipe and are after more stew recipes, then check out more of our easy stew recipes.
Yields: 4
Prep Time: 15 mins
Process Time: 30 mins
Total Time: 45 mins
Ingredients
- 2 tbsp.
olive oil
- 1
each onion and leek, chopped
- 2 tsp.
smoked paprika
- 2 tbsp.
tomato purée
- 450 g
cod or haddock, roughly chopped
- 125 g
basmati rice
- 175 mL
white wine
- 450 mL
hot good-quality fish stock
- 190 g
pack cooked, peeled king prawns
A large handful of spinach leaves
Directions
Heat the oil in a large pan. Add the onion and leek and fry for 8-10min until they start to soften. Add the smoked paprika and tomato purée and cook for 1-2min.
Add the fish, rice, wine and stock. Bring to the boil, then cover and simmer for 10min or until the fish is cooked through and the rice is tender. Add the prawns, cook for 1min until heated through, stir in spinach and serve.
Per Serving:
- Calories: 360
- Total carbs: 31 g
- Total fat: 9 g
- Saturated fat: 1 g