Simple Fish Stew with Garbanzo Beans

(Prep and Cooking time – 50 minutes; Serves – 6 – 8)

3 cups of skinless fish fillets, cut into 2 inch chunks (any white fish or salmon)

3 cups diced red potato (1 inch pieces)

1 – 14 oz can garbanzo beans, rinsed and drained

1 – 14 oz can of chopped tomatoes

2 cups of peeled prawns

1 -2 cups of fish stock

2 garlic cloves – finely chopped

1 medium onion – finely chopped

4 tablespoons olive oil

1 ½ teaspoons paprika

Dash of cayenne pepper

Salt to taste

¼ cup fresh flat leafed parsley – chopped

Heat the oil in a large pan and sauté the onion and potatoes for about 8 minutes. Add the garlic and spices and cook for about 3 minutes more. Add half the fish stock and tomatoes and allow to simmer for about 20 minutes. Stir in the garbanzo beans and prawns, add the fish. If you need to add the rest of the fish sauce, do so at this time. Allow to simmer slowly for about 10 minutes – until fish is done. Remove from the stove top, add the chopped parsley, and maybe drizzle a bit of olive oil before serving.

Serve over rice or with fresh crusty bread, butter or olive oil and salad.

Summer is transitioning to the fall months and for many that means our menus change too. It is time to think about shorter, cooler days, and the really cold days to come. This recipe is a good one to use summer salad and grilling favorites in a different way. Instead of grilled fish and garbanzos in a salad we are using them together in a stew. This is another one of those recipes which you can make your own. Use any firm white fish, or salmon. Although I like garbanzo beans, you can use cannellini or other small white beans – the choice is yours.

#fish #stew #beans