Dover sole stew
Instructions:
- 400ml/14fl oz chicken stock
- 275g/10oz canned condensed
- French onion soup
- 200g/7oz potatoes, cubed
- 175g/6oz celery, sliced
- 450g/1lb Dover sole, cut into 2.5cm/1in pieces
- 150g/5oz baby carrots
- 150g/5oz courgette, thinly sliced
- 400g/14oz canned chopped tomatoes
- 1â„2 teaspoon dried thyme
- 1â„2 teaspoon dried rosemary
- Put the stock, soup, potatoes and celery in a large casserole dish, and bring to the boil.
- Reduce the heat to medium, cover and cook for 5 minutes.
- Add the remaining ingredients and cook, covered, for a further 10 minutes or until the fish is cooked and the vegetables are tender. Serve hot. serves 4