This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours
Prep:10 mins
Serves 4
4 slices stale bread, diced2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed1 tsp dried chilli flakes400g can chopped tomatoes4 frozen white fish fillets, such as cod or pollock400g can butter beans, drainedsmall pack parsley, roughly chopped1 lemon, cut into wedges
STEP 1Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.STEP 2Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.STEP 3Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.
