Stew chunks of cod with wild red shrimp to make a moreish, low-fat dinner. White fish is an important source of iodine, which is needed for a healthy metabolism
Prep:15 mins
Serves 2
2 tbsp rapeseed oil250g baby potatoes, sliced1 large orange pepper, deseeded and cut into chunks1 bay leaf1 leek, trimmed and thinly sliced2 large garlic cloves, thinly sliced200g pack passata200ml vegetable stock, made with 1 tsp vegetable bouillon powder10g flat-leaf parsley, chopped280g pack cod loin, cut into 6 large chunks100g frozen wild red shrimp, defrosted and peeled100g fine trimmed green beans, halved
STEP 1Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender.STEP 2Add the parsley, cod, shrimp and green beans, then put the lid back on and cook for about 7 mins more, or until the fish flakes easily when pressed with a fork. Will keep chilled overnight, but best eaten fresh.
