Fish Cassola
Clock Image
Prep: 15 mins
Cook: 35 mins
This Italian fish stew is fragrantly flavoured with fresh marjoram, chilli and orange. Just add a sunny balcony and a crisp glass of wine.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
397 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 454g pack of fish pie mix
  • 1 garlic clove
  • 1 chilli
  • 1 carrot
  • 1 orange
  • A handful of marjoram
  • A 250g punnet of cherry tomatoes
  • 5 tbsp chickpeas
  • 1 vegetable stock cube
  • 1 red pepper
From your kitchen
  • 1 tsp olive oil
  • 1 tbsp cold water
  • 500ml boiling water
  • Sea salt and freshly ground pepper
You'll need
  • Pan
  • Measuring jug
  • Ovenproof dish
Step by step this way
  • 1.

    Peel and finely chop the carrot and garlic. Finely chop the chilli. Tip into a large pan with 1 tsp oil and 1 tbsp water. Sweat gently over a low heat for 5-6 mins. Grate the zest from the orange and finely slice half the marjoram. Stir them into the pan. Cook for 1 min, till the pan smells herby and fragrant.

  • 2.

    Halve the cherry tomatoes and chuck in the pan. Cook for 3-4 mins till they start to soften. Drain the chickpeas. Measure out 5 tbsp and chuck in the pan (see our tip for what to do with the rest).

  • 3.

    Crumble the stock cube into the pan and top up with 500 ml boiling water. Season well. Bring to the boil, then reduce to a simmer. Cook for 20 mins.

  • 4.

    Turn the grill to high. Slice the pepper into quarters. Cut out the seeds and white bits. Arrange the pepper quarters in an ovenproof dish. Grill for 5-6 mins till charred and blistered. Set the peppers aside to cool slightly.

  • 5.

    Thinly slice the grilled pepper and stir into the stew. Carefully add the fish pie mix, pushing down each piece with a wooden spoon so it’s half covered in the sauce. Cook for 4-5 mins, turning if needed so the fish cooks evenly.

  • 6.

    Squeeze in half the orange juice. Taste and add a little more orange juice or seasoning if it needs it.

  • 7.

    Spoon the stew into shallow bowls and finish with a scattering of the remaining marjoram.

  • Tip

    My sweet chickpea
    Chuck your leftover chickpeas in a roasting tin with a little olive oil and some chilli flakes or powder. Roast for 20 mins in an oven heated to 200°C/Fan 180°C/Gas 6 for a crunchy snack.

This recipe is from