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Fish Stew

The cooking time for this dandy little stew is less than 30 minutes, which we find remarkable because the stew has such depth of flavor, it would seem it had simmered for much longer. Use any firm white fish here: we find that cod holds up quite well and compliments the tender prawns beautifully. Crusty bread to serve alongside is essential!

Fish Stew

3 tbs. extra-virgin olive oil
1 onion, halved and sliced thin
3 garlic cloves, sliced thin
1 tsp. smoked paprika
14 oz. tin chopped tomatoes
3 cups vegetable or chicken stock
14 oz. tin butter beans
1 lb. white fish, such as cod
¾ lb. large prawns
fresh parsley, to garnish

Heat the olive oil in a large saucepan and add the onion and garlic. Cook gently, covered for 10 minutes, or until softened. Stir in the paprika. Add the tomatoes and stock, bring to a boil, then reduce to a simmer for 10 minutes.

Rinse and drain the beans and chop the fish into large pieces. Add to the saucepan along with the prawns and simmer for 5 minutes, until the fish is just cooked through and the beans are hot. Season, then ladle into bowls and top with chopped parsley.

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