The reduced fish medley inspired this stew, which was created with store cupboard or existing ingredients apart from the fish. Simple, nourishing and surprisingly tasty, the potatoes bulked out the portions and created some texture too. Anything you like or have could be included - sweet potatoes would have been delicious.
Ingredients:
Fish medley (reduced from 2.99 to 49p)
Carton plum tomatoes - 29p
Basmati rice - approx 20p
2 small onions - approx 15p
2 small potatoes - approx 20p
1 large fresh chilli - approx 10p
black pepper
cumin
salt
ginger
garlic
oil
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Cook the rice and cool.
Par boil the potatoes. I cut them into quite small pieces.
Chop onion.
Dry fry cracked black peppercorns and cumin seeds to release the flavour, then add oil and fry onions.
When the onions have softened and coloured, add ginger puree, garlic puree, salt and fresh chopped chilli.
Stir through and cook a little longer. Then add tinned plum or chopped tomatoes and the potatoes.
Add water as needed and simmer til potatoes cooked.
Then add rice and fish.
The fish will literally take a couple of minutes to poach in the liquid, so keep an eye on it so that it doesn't over-cook!
Stir through and serve.
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Served 4
Total cost approx £1.45
