A one-pan wonder filled with comforting aromas the whole family will love!
Cut the fish into 1.5 inch chunks. Season well. Heat a non-stick skillet over medium-high heat. Add 1 teaspoon olive oil, and fish, cook 1 minute each side or until the fish just starts to brown. Remove to a plate.
Add the remaining oil to the skillet with garlic, leek and chilli, sauté for 2 minutes until the leek is soft. Add tomatoes and ¼ cup water, bring to gentle simmer. Return the fish, poking into the sauce. Add the green beans and asparagus. Cover and simmer 2 to 3 minutes until fish is cooked through. Remove from the heat, stir in spinach and sprinkle with capers. Serve with lemon.
TIPS: The fish stew will keep 1 to 2 days in a glass or ceramic airtight container in the coldest part of the fridge. Reheat slowly, covered over medium to low heat.
Nutrition facts per serve
Makes 2 serves
|Total Fat||10.5 g|
|- Saturated Fat||1.6 g|
|Total Carbohydrate||21.4 g|
|- Dietary Fiber||7.6 g|
|- Total Sugars||8.6 g|
|-- Added Sugars||0 g|