Italian Fish Stew

Ingredients:

• 2 tbsps olive oil
• 2 onions, chopped
• 4 sticks celery, chopped
• 3–4 large cloves garlic, chopped
• 400g can chopped tomatoes
• 500g potatoes, peeled and cut into 3–4cm chunks
• 2–3 bay leaves
• 500ml vegetable stock
• Black pepper
• 600g fish fillets (Pollock, tilapia, cod, etc.)
• Juice 1 small lemon
• 15g pack fresh flat leaf parsley, chopped
• ½ 15g bag fresh dill, chopped
• 1–2 tbsps capers (optional)

Method

1. Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.

2. Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.

3. Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).

4. Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ. You can freeze what’s left to enjoy another day.

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