COD, PRAWN, BUTTER BEAN & RED PEPPER ONE POT
This recipe also works well with salmon fillets
SERVES 2
INGREDIENTS:
2 SMALL CHUNKY COD FILLETS (280 GM) – SKINNED
HANDFUL OF FROZEN SHELLED RAW PRAWNS – ABOUT 10 – DEFROSTED
1 LARGE TIN BUTTER BEANS – DRAINED
1 RED PEPPER – SLICED
½ TEASPOON GARLIC PUREE
1 TABLESPOON TOMATO PUREE
400gm TIN OF CHOPPED TOMATOES
210mls CHICKEN STOCK – OR YOU CAN USE VEGETABLE STOCK
HANDFUL OF FROZEN PEAS
½ TABLESPOON OF DRIED ONION
1 TEASPOON SUGAR
SALT & BLACK PEPPER
METHOD:
- ADD THE PEPPERS, BUTTER BEANS, DRIED ONION, TOMATOES, GARLIC PUREE, TOMATO PUREE, CHICKEN / VEGETABLE STOCK TO A PAN
- STIR WELL
- ADD THE SALT, PEPPER & SUGAR
- HEAT UNTIL IT’S BUBBLING, REDUCE THE HEAT, COVER BUT LEAVE THE LID ASKEW & COOK FOR ABOUT 25 MINUTES UNTIL THICKENED
- ADD THE COD, PRAWNS & FROZEN PEAS & COOK FOR 6 – 8 MINS MINUTES UNTIL THE FISH IS DONE
- SEASON TO TASTE
Serve in bowls
This dish would be lovely served with some fresh crusty bread or garlic bread.
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