quick fish stew with chickpeas
How to make quick fish stew with chickpeas recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive oil
1 celery stick, thinly sliced
2 garlic cloves, chopped
1 teaspoon sweet paprika
125 ml (4 fl oz) dry white wine
400 g (13 oz) can good-quality ratatouille
400 g (13 oz) can chickpeas, rinsed and drained
1 teaspoon grated lemon rind
75 ml (3 fl oz) vegetable stock
400 g (13 oz) boneless fish fillets, such as haddock, cod or salmon, cut into bite-sized
pieces
salt and pepper
chopped parsley, to garnish
wholegrain rice or couscous, to serve
Method:
Heat the oil in a large saucepan and cook the celery and garlic over a medium heat for 3–4 minutes, to soften.
Add the paprika, stir for 1 minute, then pour in the wine and simmer to reduce by half.
Tip in the ratatouille along with the chickpeas, lemon rind and stock, then season to taste and simmer for 5–6 minutes, to thicken slightly.
Stir the fish into the stew, cover and simmer for a further 3–5 minutes, or until the fish is cooked and flaky. Garnish with chopped parsley and serve with rice or couscous.
For baked fish with chickpeas, prepare the stew following the recipe as for
Quick fish stew with chickpeas, adding 1 small diced head of fennel to the celery and garlic and cooking for 5–6 minutes before adding the paprika. Once the stew has simmered for 5–6 minutes, transfer it to an ovenproof dish and place 4 skinless, boneless fish fillets on top.
Drizzle with 1 tablespoon olive oil, season and bake, uncovered, in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes. Serve with rice or couscous and garnished with chopped parsley. Total cooking time 30 minutes.
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