Saffron Fish Stew

Total: 20 mins

A zippy one-pan dinner of tender pieces of flaky white fish bubbled with sweet red pepper, soft baby spinach and dinky pasta shells in a saffron spiked tomato broth.

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706 kcal
(per portion)

Ingredients you'll need

1 red pepper
2 garlic cloves
A pinch of saffron powder
400g tinned cherry tomatoes
200g gnocchetti pasta
340g white fish pie mix
100g baby leaf spinach

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
600ml boiling water

You'll need

Large pan with lid
Measuring jug

Step by step this way

1.
Fill and boil your kettle. Halve the red pepper and scoop out the seeds and white pith. Chop the pepper into 1cm-thick pieces. Peel and grate or finely chop the garlic.
2.
Warm a large pan on a medium heat for 1 min, then pour in 2 tbsp olive oil. Add the pepper and garlic and fry, stirring, for 2 mins.
3.
Add a pinch of saffron powder and add a good pinch of salt and pepper. Pour in the tinned cherry tomatoes along with 600ml hot water from the kettle. Bring up to a bubble, then reduce the heat and simmer for 3 mins.
4.
After 3 mins, tip in the gnocchetti and stir. Cover the pan with a lid and cook for 7 mins, stirring once or twice.
5.
When the pasta has cooked for 7 mins, it should be almost tender. Drop the fish pieces into the pan and stir gently. Pop the lid back on the pan and cook for 3-4 mins till the fish is cooked. It should be opaque and flake when pressed with a fork. The pasta should soft.
6.
Gently fold through the baby spinach leaves to wilt them slightly. Taste the stew and add more salt or pepper if you think it needs it. Serve in warmed bowls topped with a crack of pepper.

This recipe is from

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