Mediterranean fish stew
- 4 rashers streaky bacon
- 1 red pepper, de-seeded and sliced
- 1 small onion, chopped
- 1 tbsp oil
- 1 orange, zest and juice of
- 300g can haricot beans, drained
- 500g carton passata
- 1 vegetable stock cube
- 400g fresh white fish (or frozen)
- Crusty bread, to serve
- New potatoes (or rice), to serve
Roughly chop 4 rashers streaky bacon. De-seed and slice a red pepper and chop a small onion. Heat a tablespoon oil in a large pan and fry the bacon, onion and pepper for about 5 minutes or until tender, stirring occasionally.
Add the finely grated zest and juice of an orange, the haricot beans and passata. Dissolve a vegetable stock cube in 300ml hot water, add to the pan, cover and simmer for 5 minutes.
Cut a the white fish into large chunks and add to the pan. Cover and simmer very gently for a further 5-10 minutes or until the fish flakes easily. Serve with crusty bread, new potatoes, or rice.