Seafood Pepperpot

Seafood Pepperpot

A soupy stew to warm you up on a cold night

Serves 4

Core recipe

frylight

1 large red onion, roughly chopped

1 garlic clove, crushed

1 large red chilli, deseeded and sliced

1 red pepper, deseeded and chopped

600ml fish stock (1 sin for stock cube)

400g can chopped tomatoes

175g fine green beans, trimmed and sliced

225g monkfish fillet, skinned and cubed

400g swordfish steaks, skinned, boned and cut into chunks

110g tail-on tiger prawns (defrosted if frozen)

seasoning

few sprigs flat leaf parsley & dill, to garnish

Spray large saucepan with frylight, heat and add onion and garlic.  Saute for 2 minutes until softened.  Add chilli, red pepper, stock, tomatoes and green beans.  Bring to the boil and simmer gently without a lid for about 15 minutes.  Add monkfish and swordfish.  Cook gently for about 3-4 minutes.  Tip in prawns and cook for further 2 minutes.  Season to taste then serve in warmed soup plates garnished with parsley and dill.