Ingredients

3 tbsp garlic butter

1 onion, chopped

2 x 400g cans plum tomatoes, finely chopped

1 tbsp balsamic vinegar

Pinch of chilli flakes

1 fish or vegetable stock cube

2 roasted red peppers, from a jar, sliced

300g potatoes, cut into chunks

2 tbsp finely chopped parsley

400g bag mixed seafood, defrosted if frozen

250g white fish or salmon, chopped into chunks

8 thin slices of baguette

Green beans, to serve (optional)

Instructions

Step 1: Heat 1 tablespoon of garlic butter in a saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft and translucent.

Step 2: Add the chopped plum tomatoes along with their juice, balsamic vinegar, and a pinch of chilli flakes. Crumble in the stock cube, then add the sliced roasted red peppers and potato chunks. Season with salt and pepper, then simmer gently for about 15 minutes until the potatoes are just tender.

Step 3: While the stew simmers, preheat your grill to medium. Mix the remaining 2 tablespoons of garlic butter with 1 teaspoon of finely chopped parsley and some seasoning.

Step 4: Lightly toast the baguette slices on both sides under the grill. Spread the garlic butter mixture on one side of each slice, then return them to the grill until the butter has melted and the bread is golden. Keep warm.

Step 5: Add the mixed seafood and chopped fish or salmon to the stew. Cook for about 5 minutes until the seafood is heated through and the fish is firm and cooked.

Step 6: Sprinkle the remaining chopped parsley over the stew. Spoon the stew into bowls, top each with two slices of the garlic baguette, and serve. Add green beans on the side if desired.

Tips & Variations

For a spicier stew, increase the amount of chilli flakes or add a fresh chopped chilli while cooking.

Use whichever white fish you prefer, such as cod, haddock, or pollock, or substitute salmon for a richer taste.

If you want a thicker stew, reduce the liquid by simmering a little longer or mash some of the potatoes slightly before adding the seafood.

Try adding a splash of dry white wine to the tomatoes for extra depth of flavor.

FAQs

Can I use fresh tomatoes instead of canned plum tomatoes?

Yes, you can use fresh tomatoes. Substitute about 600-700g of ripe plum or vine tomatoes, peeled and chopped. You might need to simmer the stew a bit longer to break down the fresh tomatoes fully.

What seafood can I use if I can’t find mixed seafood?

You can use a combination of shrimp, mussels, scallops, or any fish fillets you prefer. Just make sure all seafood is fresh or properly defrosted before cooking and adjust cooking times accordingly to avoid overcooking.