Hake & seafood cataplana

• cold-pressed rapeseed oil↗2 tbsp tbsp
• onion↗1

  halved and thinly sliced

• salad potatoes↗250g g

  cut into chunks

• large red pepper↗1

  deseeded and chopped

• courgette↗1

  (200g), thickly sliced

• tomatoes↗2

  chopped (150g)

• large garlic cloves↗2

  finely grated

• cider vinegar↗1 tbsp tbsp

  (optional)

• vegetable bouillon powder↗2 tsp tsp
• skinless hake↗2

  fillets (pack size 240g)

• pack ready-cooked mussels150g g

  (not in shells)

• peeled prawns60g g
• parsley↗large handful of

  chopped

Step-by-step instructions

1. 1

   Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn’t have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering – this helps keep in the juices).

2. 2

   Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.