Tuscan fish stew

Serves: 2
Preparation time: 10 minutes
Cooking time: 12 minutes


1 tbsp rapeseed oil

1 yellow pepper, diced

100ml (3½fl oz) red wine

400g (14oz) can chopped tomatoes

1 tbsp tomato purée

½ x 200g (7oz) bag shredded cavolo nero

250g (9oz) cod fillets, diced

150g (5oz) pack cooked tiger prawns


  1. Heat the oil in a large saucepan and fry the pepper for 3-4 minutes. Add the wine and then the chopped tomatoes, tomato purée and cavolo nero. Cover and cook for 4-5 minutes.
  2. Add the fish and prawns and cook for 2-3 minutes until the fish is just cooked.

Recipe and image courtesy of Discover Kale,


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