June 25, 2010

Haddock with Lentil and Bean Stew

This delicious fish stew is made with haddock but any white fish such as cod or hake will do just as well. The stew is hearty enough for winter dish but light enough to enjoy in summer too.

Serves 2

2 fillets of haddock (or other white fish)
1 medium onion, finely chopped
1 clove garlic, finely chopped
400g tin tomatoes
400g tin cannellini beans
40g green lentils
1 tbsp rosemary
1 tsp thyme
3 handfuls of spinach
6 cherry tomatoes, halved
1 tsp of sugar
Salt and Black pepper

Heat oil in a pot on a low heat and sweat onion and garlic for 10 minutes

Add the tomatoes, lentils, sugar, rosemary, thyme, salt and pepper. Bring to the boil and then reduce to a simmer for 30 minutes, uncovered. Stir occasionally.

Add the spinach and stir well until the spinach has softened. Add the beans and leave to simmer for another 10 minutes.

Add the cheery tomatoes and stir. Add the fish - place the fillets in the pot but leave the top of the fillets peeking out of the sauce. Cover and leave for 3-5 minutes.

Serve in bowls, piping hot, with some crusty bread.

**For a lighter option, leave out the lentils

**For a vegetarian option, leave out the fish and and double the lentil portion

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