Fish and Butterbean Stew

Ingredients

  • 2 T extra-virgin olive oil
  • 1 large red onion, diced
  • 1 red capsicum, seeds removed, diced
  • 2 cleves garlic, crushed
  • 2 t coriander seeds, ground
  • 1 t ground cumin
  • 1/2 t chilli flakes
  • 2 400g cans of chopped tomatoes
  • 750g firm, white-fleshed fish fillets, cut in large cubes
  • 400g can butter beans, rinsed and drained
  • juice of 1 lemon
  • salt and pepper
  • 2 T chopped parsley

Method

  1. Heat oil in a large frying pan
  2. Add onion and capsicum; cook over a med-low heat until soft but not burned (about 10 min)
  3. Add garlic, coriander, cumin and chilli; cook for 30 secs
  4. Pour in chopped tomatoes with their liquid; bring to the boil
  5. Add fish and butter beans
  6. Cover, and simmer for 5-10 mins until the fish is just cooked
  7. Stir in lemon juice, season with salt and pepper, then scatter with parsley

Notes

Serves 6