Simple White Fish One-Pot
4
5 minutes
20 minutes
Fish
A one-pot whistle stop dish to satisfy in no time at all. Perfect for cooking up on a midweek evening. Use our organic fish bone broth for deeper flavour than store bought stock and to nourish and soothe your family’s tummies.
Ingredients
- 340g Wild cod or other white fish, cut into large chunks
- 200g raw prawns
- 1 onion, peeled and finely sliced
- 1 stick celery, chopped
- 1 carrot, peeled and chunked
- 2 garlic cloves, peeled and crushed
- 400g tinned tomatoes
- 1 tsp smoked paprika
- 1 mild chilli, deseeded and finely chopped
- 400g tinned butterbeans, drained
- 1 pouch Ossa Organic fish bone broth
- 1 tbsp olive oil
- 10g fresh parsley, roughly chopped
- 10g fresh coriander, roughly chopped
Directions
- Heat the olive oil in a large saucepan and add the onion, garlic, celery and carrot. Cooked for 5 minutes until softened then add the smoked paprika and chilli and cook for a few minutes more.
- Add the chopped tomatoes and stock and bring to the boil. Let the pan bubble away for 10 minutes to reduce down.
- Lower the heat and add the beans and cod. Cook for 3-4 minutes then add the raw prawns. Cook until the prawns turn pink all over and are cooked through. The fish should be perfectly tender. Stir in half the fresh herbs, serve into bowls and scatter with the remaining herbs. Serve with hot crusty bread to dunk into the sweet, fish sauce.
