Fish Espagnole : Wk29/4

Serves 4 : Very easy : Quick

Ingredients
2 cloves garlic, crushed
Grated rind & juice from 1 lemon
1 onion, finely sliced
480gm potatoes, peeled and cut into 2cm chunks
1 small aubergine, peeled and cut into 2cm chunks
1tsp paprika
100gm green beans, cut in 3cm lengths
2 anchovy fillets, finely chopped
10 cocktail tomatoes, halved
1 ±400gm tin chick peas, rinsed and drained
1 ±400gm tin chopped tomatoes
480gm skinless hake fillets, cut into big chunks
Roughly chopped parsley, to garnish

Method
Place the fish chunks in a bowl with the lemon rind and juice.
Set aside.

Spray a large pan with non-stick cooking spray.
Dry fry the onions and garlic until the onion begins to soften.
Add the potato and aubergine chunks and the paprika and stir well.
Cover and allow to cook for 5 minutes.

Add the green beans, the anchovies, cocktail tomatoes, chick peas and tinned tomatoes.
Cook, covered, for 15 minutes, adding a ½ cup of water if required, until the potatoes are cooked.

Now tip in the fish chunks and lemon, and stir to combine.
Cover again, and cook for another 10 minutes until the fish flakes easily.

Serve garnished with lots of chopped parsley.