Quick fish stew

• garlic butter3 tbsp tbsp
• onion↗1

  chopped

• 2 x 400g cans plum tomatoes

  finely chopped

• balsamic vinegar↗1 tbsp tbsp
• pinch of chilli flakes
• fish or vegetable stock1

  cube

• roasted red peppers↗2

  from a jar, sliced

• potato↗300g g

  cut into chunks

• finely chopped parsley2 tbsp tbsp
• bag mixed seafood400g g

  defrosted if frozen

• white fish or salmon250g g

  chopped into chunks

• 8 thin slices of baguette
• green beans↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.

2. 2

   Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.

3. 3

   Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.