Piri Piri Fish And Potato Stew
- 1 tbsp vegetable or olive oil
- 1 None medium onion, halved, thinly sliced
- 1/2 tsp piri piri seasoning
- 1 None chicken bouillon cube, crushed
- 1 None large red-skinned potato, chopped
- 2 None large tomatoes, chopped
- 2 oz frozen peas
- 10.5 oz firm white boneless fish fillets, cut into large pieces
- 1/3 cup fresh flat-leaf parsley leaves, to garnish
- 2 rolls sourdough bread
- Heat oil in a deep frying pan over medium heat, sweat onion for 3 mins, or until soft. Add seasoning and cook for 30 seconds, or until fragrant. Add crumbled bouillon cube and 2 cups water. Bring to a boil, add potato and simmer, covered, for 10 mins, or until potato is cooked. Remove potato. Set aside 2 large spoonfuls then coarsely crush remainder. Return all potatoes to pan, add tomato and peas and cook, stirring occasionally, for 3-4 mins.
- Place fish on top of stew, bring to a boil then cover and remove from heat. Set aside for 5 mins, or until fish is cooked. Transfer to serving bowls, sprinkle with parsley and serve with rolls.
vegetable, onion, seasoning, chicken bouillon cube, potato, tomatoes, frozen peas, fish, parsley, rolls sourdough bread
Taken from recipes-plus.com/api/v2.0/recipes/23889 (may not work)