Recipe: Fish Stew

Welcome back to another instalment of ‘Sharon emptying her freezer’! This time, my freezer and cupboards produced a gorgeous stew.

Which we added crispy seabass to. It was seriously wholesome and delicious! 

You will need (to feed 4):

4 seabass fillets

250g mussels

2 red onions

1 courgette

½ aubergine

1 sweet potato

1 pepper 

6 (ish cherry/plum tomatoes)

4 garlic cloves

¼ chilli

400g butter beans

400g tinned tomatoes

400ml stock 

15ml honey (I was free styling by this point…)

5ml turmeric 

Parsley

Method

  1. Chop your pepper, onion, courgette, sweet potato and aubergine into equal size pieces. Chop the aubergine last as it browns very quickly.
  2. Heat oil in a pan and chuck the vegetables in and fry until they begin to soften. 
  3. Throw in your chopped tomatoes and stock and bring to the boil. Simmer for 10-15 minutes.
  4. Add the mussels (mine were frozen so they needed this extra time) and butter beans.
  5. While it’s bubbling away for the next 15 minutes, stir in your squidge of honey, puréed/crushed garlic, chilli, some chopped parsley and turmeric. 
  6. Heat a pan with olive oil and butter and allow to get red hot. Add seabass (skin down) and allow to cook pretty much the entire way through, and flip for a few seconds to finish off. 
  7. Serve!


I recommend this beautiful ALDI flatbread for mopping up juices! 

For this recipe, I had the tomato and beans in my cupboard, lazy garlic and chilli in my fridge and almost everything else pre-chopped in my freezer! Super, duper easy! 

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