Name: Summer pepper and fish stew
Total time: 45 min
Yield: Serves 4
Ingredients: 2 cloves garlic, crushed; 1 onion, halved and sliced; 1 of each red or yellow peppers, sliced into strips; olive oil; 400g baby new potatoes, halved; 2 tbsp small capers, rinsed; a small glass white wine; 500ml light chicken stock; 400g skinless plaice fillet, cut into strips; 300g raw peeled prawns; a small bunch basil, shredded

Ingredients

2 cloves garlic, crushed
1 onion, halved and sliced
1 of each red or yellow peppers, sliced into strips
olive oil
400g baby new potatoes, halved
2 tbsp small capers, rinsed
a small glass white wine
500ml light chicken stock
400g skinless plaice fillet, cut into strips
300g raw peeled prawns
a small bunch basil, shredded

Method

STEP 1
Fry the garlic, onion and peppers in a little oil until completely softened. Stir in the capers then add the wine, stock and potatoes and simmer until the potatoes are tender.
STEP 2
Add the prawns and plaice and cook for 3 minutes. Stir through the basil and serve in bowls with crusty bread.