Tuscan fish stew
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
- 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.
- Add the fish and prawns and cook for 2-3 minutes until the fish is just cooked.
Recipe and image courtesy of Discover Kale, discoverkale.co.uk