RECIPE: Summer fish stew


This is ideal is a quick, healthy midweek meal. It's a pretty standard fish stew recipe that is made more special with a few simple fresh toppings that elevate the flavour. Add a glass of chilled white wine and pretend you're on holiday whilst blissfully ignoring the grey British weather outside.

Serves 4

2 tbs olive oil
1 white onion, chopped
2 garlic cloves, sliced
Half fresh red chilli, finely chopped
Teaspoon smoked paprika
1 red pepper, deseeded and chopped
2 carrots, peeled and sliced
New potatoes, scrubbed or peeled and sliced
400g tin of tomatoes
Fish stock, about half a tin can, fresh or made with stock cube
A handful of frozen peas
A generous handful of king prawns, defrosted if frozen or fresh
4 white fish fillets, skinned, deboned and cut into chunks

Topping;
A handful of flat leaf parsley, finely chopped
Zest of one lemon, finely grated
Garlic clove, finely chopped
Lemon juice
Olive oil

Heat the olive oil in a saucepan and gently fry the onion until soft. Add the chilli, garlic, paprika and continue to cook for a couple of minutes.

Add the remaining chopped vegetables and saute for a few minutes. Add the tinned tomatoes, stock and simmer for 15 minutes until the potatoes are tender.

Add the peas, fish and prawns and cook for a further 5-10 minutes until cooked through. Season to taste.

Serve in bowls and top with a little of all the toppings, a squeeze of lemon juice and drizzle with olive oil. Enjoy with plenty of crusty bread.