Pollock red pepper and olive stew

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

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About Recipe
Pollock red pepper and olive stew

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

Ingredients :
  • 1 tbsp olive oil
  • 2 red peppers, cut into 3cm chunks
  • 400g new potatoes, sliced
  • 1 tsp smoked paprika
  • 2 garlic cloves, sliced
  • 1 tbsp tomato purée
  • Small handful parsley, stems finely chopped and leaves roughly chopped
  • 500ml fish or vegetable stock
  • 400g can chickpeas, drained and rinsed
  • 4 sustainable pollock fillets, defrosted if frozen (see Know-how), cut into large chunks
  • 60g pitted green olives
  • Finely grated zest 1 lemon
Directions :

  1. Heat the oil in a medium deep frying pan or casserole, then add the peppers and cook for 4 minutes until blistered in places. Reduce the heat to medium, then add the potatoes and paprika. Cook, stirring regularly, for 8 minutes.

  2. Add the garlic, tomato purée and parsley stems, then cook for another minute. Stir in the stock and chickpeas and bring to the boil. Simmer for 10-12 minutes until the potatoes are tender.

  3. Season the fish, then nestle it into the pan. Scatter over the olives and lemon zest, then cook for 2-3 minutes until the fish is opaque. Serve with the parsley leaves scattered over and the zested lemon cut into wedges for squeezing.

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