One-Pot Fish Stew

Serves 4

Time 30 minutes

Ingredients

1 zucchini, diced

2 garlic cloves, chopped

1 can of crushed tomatoes or passata

500ml fish stock

1 can of chickpeas, rinsed, drained

4 pieces of white fish fillets, ideally skin off, barramundi or rockling is ideal – cut into bite-size pieces

1 bunch kale, chopped

1 brown onion, sliced

Bread, to serve

Flat leaf parsley, to serve

Salt and pepper

Extra virgin olive oil

Method

Warm a pan, add olive oil then add onion, zucchini, and garlic. Cook for 5 minutes, then add the tomatoes and chickpeas, season with salt and pepper and ensure well combined.

Add stock after 3 minutes, bring to a simmer and allow it to cook for 15 minutes so the fluid cooks down slightly.

Place the fish into the mixture and the chopped kale, simmer gently for 5-6 minutes until the fish is cooked.

Top with chopped flat-leaf parsley and serve with bread.