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Categories:
vegetable onion seasoning chicken bouillon cube potato tomatoes frozen peas fish parsley rolls sourdough bread
Viewed: 8 - Published at: 9 years agoIngredients
- 1 tbsp vegetable or olive oil
- 1 None medium onion, halved, thinly sliced
- 1/2 tsp piri piri seasoning
- 1 None chicken bouillon cube, crushed
- 1 None large red-skinned potato, chopped
- 2 None large tomatoes, chopped
- 2 oz frozen peas
- 10.5 oz firm white boneless fish fillets, cut into large pieces
- 1/3 cup fresh flat-leaf parsley leaves, to garnish
- 2 rolls sourdough bread
Method
- Heat oil in a deep frying pan over medium heat, sweat onion for 3 mins, or until soft. Add seasoning and cook for 30 seconds, or until fragrant. Add crumbled bouillon cube and 2 cups water. Bring to a boil, add potato and simmer, covered, for 10 mins, or until potato is cooked. Remove potato. Set aside 2 large spoonfuls then coarsely crush remainder. Return all potatoes to pan, add tomato and peas and cook, stirring occasionally, for 3-4 mins.
- Place fish on top of stew, bring to a boil then cover and remove from heat. Set aside for 5 mins, or until fish is cooked. Transfer to serving bowls, sprinkle with parsley and serve with rolls.
