This was Thursday lunch. I spent Wednesday evening getting everything ready for Thursday, so the fish stew was easily heated up at lunchtime on Thursday. I added chickpeas as I had 2 points to spare and chickpeas that needed using and I served it with a slice of wholemeal bread. This was very tasty although it could have done with maybe a little more tabasco or some kind of spice.
Italian Fish Stew (from WW Seasonally Sensational)
(4 WW ProPoints per serving)
pinch saffron strands
1 large onion, finely chopped
2 garlic cloves crushed
2 red peppers in brine, chopped
2 400g cans chopped tomatoes
300ml veg stock
2 bay leaves
small bunch fresh basil, chopped
1/2 tsp tabasco sauce
1 tbsp tomato puree
450g cod fillet, skinned and cut into chunks
8 large cooked, shelled prawns
salt and pepper
Put the saffron in a small bowl, add a few tbsp of hot water and leave to soak for 30 mins.
Heat a large lidded saucepan and spray with cooking spray. Fry the onion and garlic for 5 mins until the onion has softened, adding a little water if they start to stick.
Stir in the peppers, tomatoes and add the stock, saffron with liquid, bay leaves, half the basil, tabasco, tomato puree and seasoning. Bring to the boil and simmer for 20 mins.
Add the cod and cook, covered, for a further 5 mins. Gently fold in the prawns and allow them to heat through. Check the seasoning and scatter with the remaining basil to serve.