Spanish-style fish stew

Ingredients:

• 1 brown onion, sliced
• 1 red capsicum, sliced OR 1 grated carrot
• 1 tbsp paprika
• 2 cloves garlic, sliced
• 1 tin chickpeas, drained and rinsed
• 1 tin diced tomatoes
• ½ cup black olives (optional)
• 500g firm white fish (we used monkfish)

• Olive oil

  Method:

1. Add a splash of olive oil to a large pan over medium heat. Add the onion and capsicum/carrot and sauté until onions are soft and the capsicum is lightly coloured or carrot has softened.
2. Add the paprika and garlic and sauté for a further 2 minutes.
3. Add the chickpeas, tomatoes, olives and a cup of water to the pan and leave to simmer for 15 minutes or until slightly thickened.
4. Cut the fish into 5cm chunks and nestle the pieces into the stew. Cover with a lid and leave to cook for 4-5 minutes, or until the fish is cooked through. Serve immediately.
5. Serve with your choice of greens (e.g., steamed broccoli or green beans) and toasted wholegrain bread.

Recipe courtesy of New World, adapted to suit the renal population.