Hearty fish stew







Cook Time

25-30 Min


  • 1 large onion, thinly sliced
  • 2 carrots, thinly sliced
  • 1 large potato, diced
  • 1 parsnip, diced
  • 1 turnip, diced
  • 1⁄4 small green cabbage, shredded
  • 25g/1oz butter
  • 400g/14oz canned chopped tomatoes
  • 1 fish stock cube
  • 350g/12oz cod fillet, skinned and cubed
  • 1⁄2 teaspoon dried mixed herbs
  • salt and ground black pepper
  • Put all the vegetables in a large saucepan with the butter. Cook, stirring, for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled stock cube. Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender.
  • Add the fish, a little salt and pepper, and the herbs, and cook for a further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.
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