- 1 carrot
- 1 garlic clove
- 1 cayenne chilli
- 250g cherry tomatoes
- 1 orange
- A handful of marjoram, leaves only
- 400g tin of chickpeas
- 1 vegetable stock cube
- 1 red pepper
- 375g fish pie mix
- 1 tsp olive oil
- 1 tbsp cold water
- 500ml boiling water
- Sea salt
- Freshly ground pepper
Peel and finely chop the carrot and garlic. Finely chop the chilli, scooping out the seeds and pith for less heat. Tip them all into a large pan with 1 tsp olive oil and 1 tbsp water. Sweat the veg gently over a low heat for 5-6 mins.
While the carrot, garlic and chilli fry, halve the cherry tomatoes. Grate the zest from the orange and finely slice half the marjoram, discarding any woody stems. Stir the orange zest and sliced marjoram into the pan. Cook for 1 min, till the pan smells herby and fragrant.
Add the cherry tomatoes to the pan. Cook for 3-4 mins till they start to soften. Drain the chickpeas, rinse and add them to the pan.
Crumble the stock cube into the pan and top up with 500ml boiling water. Season well with salt and pepper. Cover, bring to the boil, then reduce to a simmer. Cook for 20 mins.
While the cassola simmers, heat the grill to high. Slice the pepper into quarters. Scoop out the seeds and white pith. Arrange the pepper quarters in a heatproof dish, skin-side up. Grill for 5-6 mins till charred and blistered. Set the peppers aside to cool for a few mins, then peel off as much skin as you can.
Thinly slice the grilled pepper and stir into the stew. 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.
Squeeze in half the orange juice. Taste and add a little more orange juice, salt or pepper if it needs it.
Spoon the stew into bowls and finish with a scattering of the remaining marjoram leaves.