SIMPLE FISH STEW RECIPE - BBC GOOD FOOD
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.7 milligram of sodium
JOOLS’ SIMPLE BEEF STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
A super nutritious, warming recipe perfect for all the family.
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 170ºC/325ºF/gas 3.
- Pick and finely chop the thyme and rosemary leaves. Trim, wash and roughly chop the leeks, trim and finely chop the celery, then peel and finely chop the carrots.
- Place a large stew pot on a medium-high heat with the oil and the herbs. Fry for a couple of minutes, then add the chopped veg and cook for a further 8 to 10 minutes, or until softened a little, stirring regularly.
- Add the meat and continue to fry until browned all over and the juices have bubbled away. Stir the flour into the pan, then add the tomato purée, horseradish, stock and bay.
- Bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 2 hours.
- At this stage, remove the greaseproof and skim away any fat from the surface, then top up with 200ml of water. Sprinkle in the lentils, then replace the greaseproof, cover and pop back in the oven for a further 30 minutes, or until the lentils are cooked through.
- When the time’s up, remove the bay leaf and give the stew a good stir to make sure that nothing has stuck to the bottom of the pan. If the stew is a bit thick, add a little boiling water to thin it down. If it’s a bit thin, sit the pot on the hob and simmer gently until the liquid reduces to your desired consistency.
- Taste the stew and season with freshly ground black pepper, if necessary. Delicious served with mashed or baked potato and some lemony dressed greens.
Nutrition Facts : Calories 229 calories, FatContent 8.5 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 14.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.3 g salt, FiberContent 2.6 g fibre
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