pollock red pepper and olive stew

Fish

Pollock red pepper and olive stew

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

Ingredients

1 tbsp olive oil

2 red peppers, cut into 3cm chunks

400g new potatoes, sliced

1 tsp smoked paprika

2 garlic cloves, sliced

1 tbsp tomato purée

Small handful parsley, stems finely chopped and leaves roughly chopped

500ml fish or vegetable stock

400g can chickpeas, drained and rinsed

4 sustainable pollock fillets, defrosted if frozen (see Know-how), cut into large chunks

60g pitted green olives

Finely grated zest 1 lemon

Directions

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