Fish and red pepper stew
( SERVES 4 )
- Heat a large frying pan, then add the oil, onion, garlic, red pepper strips and mushrooms. Cook over a medium-low heat for 10 minutes, stirring regularly until the vegetables have softened but not browned.
- Add the cumin, chilli, oregano and the canned tomatoes and juice and bring to the boil. Add the cubed fish, then turn stove down to a gentle heat and simmer fish for five to 10 minutes or until fish is just cooked.
- Sprinkle the dish with lemon juice and season with salt and pepper to taste. Scatter with chopped parsley and serve.
Tip: Any white-fleshed fish works well in this recipe. Try, for example, blue cod, tarakihi, hoki, John Dory or snapper.