Fish stew with green beans & cherry tomatoes
Ingredients
- 6 oz Whitefish raw skinless and boneless 6oz
- 1 dash Black pepper
- 4 tsp Extra virgin olive oil 0.6oz
- 1 tsp Garlic minced 0.1oz
- 1 Leek thinly sliced 4.4oz
- ½ Green hot chili pepper raw thinly sliced 0.8oz
- 14 oz Tomatoes canned cherry tomatoes 14oz
- 1 cup Green beans trimmed 3.5oz
- 1 bunch Asparagus trimmed halved 4oz
- 2 handfuls Baby spinach 1.7oz
- 2 tsp Capers drained 0.2oz
- 1 medium Lemon cut in wedges to serve 3oz
Steps
- Cut the fish into 1.5 inch chunks. Season well. Heat a non-stick skillet over medium-high heat. Add 2 teaspoons of olive oil and fish, then cook for 1 minute each side or until the fish just starts to brown. Remove to a plate.
- Add remaining oil to the pan with garlic, leek, chili, and sauté for 2 minutes until the leek is soft. Add tomatoes and ¼ cup water, bring to gentle simmer. Return the fish, poking it into the sauce. Add the green beans and asparagus. Cover and simmer for 2 to 3 minutes, until fish is cooked through. Remove from the heat, stir in spinach and sprinkle with capers. Serve with lemon wedges.
- TIPS: You may need to pat the fish dry with paper towel before cooking. The fish stew will keep for 1 to 2 days in a glass or ceramic airtight container in the coldest part of the fridge. Reheat over medium-low heat, covered.