Five-minute weeknight meal
Directions
- 1Place a heavy bottom pan onto the hob over medium-high heat and add a bit of oil.
- 2Add a couple of handfuls of vegetable base mix (finely diced onion, celery, and carrot) to the pot.
- 3Stir well and let it soften in the pan.
- 4Chop peppers into small pieces and add them to the pan.
- 5Drain butter beans and add them to the pan.
- 6Add a tin of tomatoes to the pan.
- 7Fill the empty tomato tin with water and pour it into the pan.
- 8Season the mixture with salt and pepper.
- 9Shove a handful of frozen spinach into the pan.
- 10Add two frozen skinless, boneless cod fillets directly into the stew, pushing them down into the middle.
- 11Leave to cook for about 10-15 minutes.
- 12Once the fish is flaky, remove the lid and leave it to reduce on a low heat for another 10 minutes.
- 13Serve the meal, optionally with some crusty bread.
Ingredients
- oil
- 2 handfuls Sainsbury's vegetable base mix (finely diced onion, celery, and carrot), or sofrito mix
- peppers
- butter beans, drained
- 1 tin tin tomatoes (cherry tomatoes recommended)
- 1 tin water
- salt and pepper
- 1 handful frozen spinach
- 2 Sainsbury's skinless, boneless cod fillets
Equipment
heavy bottom panhob (medium-high heat)pepper grinder
Tips
- Use a vegetable base mix or sofrito mix to save chopping time.
- Frozen cod fillets can be added directly to the stew without thawing.
- Let the fish cook for 10-15 minutes, then reduce for another 10 minutes with the lid off on low heat.
- Serve with crusty bread to soak up the sauce.
- Cannellini beans or chickpeas can be used instead of butter beans.
- Any tinned tomatoes can be used, but cherry tomatoes are recommended for sweetness.
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