Spanish fish, pepper and potato stew

• White fish fillets, frozen480 g
• White potatoes600 g
• Peppers2 peppers
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Garlic3 cloves
• Vegetable stock cubes1 cube
• Sliced wholemeal bread300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish, Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion, peppers and garlic. Heat 2 tablespoons of oil in a large pan over a medium heat and cook them for 8 minutes. Stir in 2 teaspoons of paprika.2 peppers150 g brown onions3 cloves garlic
2. Peel and dice the potatoes. Add with the chopped tomatoes, the crumbled stock cube and 500 ml of water. Simmer for 15 minutes, until the potatoes are soft.600 g white potatoes1 tin chopped tomatoes1 cube
3. Cut the fish into large chunks and lower into the stew. Simmer gently for 6 minutes (9 from frozen), without stirring much, until it flakes. Season and serve with bread if you like.480 g white fish fillets, frozen300 g sliced wholemeal bread

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