Hearty fish stew
Instructions:
- 1 large onion, thinly sliced
- 2 carrots, thinly sliced
- 1 large potato, diced
- 1 parsnip, diced
- 1 turnip, diced
- 1â„4 small green cabbage, shredded
- 25g/1oz butter
- 400g/14oz canned chopped tomatoes
- 1 fish stock cube
- 350g/12oz cod fillet, skinned and cubed
- 1â„2 teaspoon dried mixed herbs
- salt and ground black pepper
- Put all the vegetables in a large saucepan with the butter.
- Cook, stirring, for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled stock cube.
- Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender.
- Add the fish, a little salt and pepper, and the herbs, and cook for a further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.
- serves 4