Meals and Courses

Quick Fish Stew with Chickpeas

cook 20 mins
  • 2 tablespoons olive oil
  • 1 celery stick, thinly sliced
  • 2 garlic cloves, chopped
  • 1 teaspoon sweet paprika
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) can good-quality ratatouille
  • 400 g (13 oz) chickpeas
  • 1 teaspoon grated lemon rind
  • 75 ml (3 fl oz) vegetable stock
  • 400 g (13 oz) boneless fish fillets, such as haddock, cod or salmon, cut into bite-sized pieces
  • salt and pepper
  • chopped parsley, to garnish
  • steamed wholegrain rice or couscous, to serve
  • Heat the oil in a large saucepan and cook the celery and garlic over a medium heat for 3–4 minutes, to soften.
  • Add the paprika, stir for 1 minute, then pour in the wine and simmer to reduce by half.
  • Tip in the ratatouille along with the chickpeas, lemon rind and stock, then season to taste and simmer for 5–6 minutes, to thicken slightly.
  • Stir the fish into the stew, cover and simmer for a further 3–5 minutes, or until the fish is cooked and flaky. Garnish with chopped parsley and serve with rice or couscous.
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