Summer pepper and fish stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 cloves garliccrushed
- 1 onionhalved and sliced
- 1 of each red or yellow pepperssliced into strips
- olive oil
- 400g baby new potatoeshalved
- 2 tbsp small capersrinsed
- a small glass white wine
- 500ml light chicken stock
- 400g skinless plaice filletcut into strips
- 300g raw peeled prawns
- a small bunch basilshredded
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.
