Why recepie famous for?
Eating healthy isn't all about salad, this fish stew counts as 3 of your 5-a-day and
Ingredients
1 tbsp olive oil2 onions, halved and thinly sliced
2 celery stalks, finely chopped
large bunch flat-leaf parsley, leaves and stalks separated
2-3 tsp paprika
200g roasted red pepper, drained weight, thickly sliced
400g can chopped tomato with garlic
400g white fish fillet, cut into very large chunks
few fresh mussels
(optional
Instructions
Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.
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