Pollock, red pepper and olive stew
Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.
Ingreadient
- 1 tbsp olive oil
- 2 red peppers, cut into 3cm chunks
- 400g new potatoes, sliced
- 1 tsp smoked paprika
- 2 garlic cloves, sliced
- 1 tbsp tomato purée
- Small handful parsley, stems finely chopped and leaves roughly chopped
- 500ml fish or vegetable stock
- 400g can chickpeas, drained and rinsed
- 4 sustainable pollock fillets, defrosted if frozen (see Know-how), cut into large chunks
- 60g pitted green olives
- Finely grated zest 1 lemon
Instruction
- Heat the oil in a medium deep frying pan or casserole, then add the peppers and cook for 4 minutes until blistered in places. Reduce the heat to medium, then add the potatoes and paprika. Cook, stirring regularly, for 8 minutes.
- Add the garlic, tomato purée and parsley stems, then cook for another minute. Stir in the stock and chickpeas and bring to the boil. Simmer for 10-12 minutes until the potatoes are tender.
- Season the fish, then nestle it into the pan. Scatter over the olives and lemon zest, then cook for 2-3 minutes until the fish is opaque. Serve with the parsley leaves scattered over and the zested lemon cut into wedges for squeezing.
