Sweet fish stew with butternut squash

Transport yourself to Croatia and imagine tucking into this heart warming fish stew by the harbour wall on a warm & hazy day

Use any fish that takes your fancy. We used, salmon, smoked haddock and cod but if your favourite is red mullet or fresh crab then pop it in.

Serve with a big hunk of fresh bread to dip in all that flavour.

SERVES: 2 | COOK & PREP: 50 Min

Ingredients

• Half tin tomatoes

• 1 tbsp olive oil

• 500g fish stock

• 2 celery sticks, finely chopped

• 200g butternut squash, cubed

• 1 clove garlic, diced

• 1 white onion, diced

• Fish pie mix

• 2 tbsp tomato puree

• 2 tbsp white wine vinegar

• 1/2 lemon

• Handful of parsley, chopped

Method

1. Put the olive oil in a deep pan casserole dish or deep frying pan over a medium heat.

2. Add the onion, celery and garlic and sauté until soft.

3. Add in the white wine vinegar and cook for 2 minutes.

4. Add in the tomato puree and mix together.

5. Finally add in the butternut squash, stock and tin tomatoes and stir together.

6. Bring to the boil then cover and simmer for 20 minutes.

7. Add the fish and lemon juice and cook for a further 10 minutes or until the fish is cooked through.

8. Season with salt and pepper and sprinkle with parsley. Serve with crusty buttered bread if you like.