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Pollock, red pepper and olive stew

Name: Pollock, red pepper and olive stew
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 1 tbsp olive oil; 2 red peppers, cut into 3cm chunks; 400g new potatoes, sliced; 1 tsp smoked paprika; 2 garlic cloves, sliced; 1 tbsp tomato purée; Small handful parsley, stems finely chopped and leaves roughly chopped; 500ml fish or vegetable stock; 400g can chickpeas, drained and rinsed; 4 sustainable pollock fillets, defrosted if frozen (see Know-how), cut into large chunks; 60g pitted green olives; Finely grated zest 1 lemon

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 31 May 24
Updated: 6 Jun 24

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

Loved this recipe? Try our speedy poached pollock with aromatic spices next.

Easy
June 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 14 min

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

Loved this recipe? Try our speedy poached pollock with aromatic spices next.

Nutrition: Per serving

Calories: 397kcals
Fat: 10g (1.4g saturated)
Protein: 35g
Carbohydrates: 37g (7.4g sugars)
Fibre: 9g
Salt: 1.6g

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Ingredients

1 tbsp olive oil
2 red peppers, cut into 3cm chunks
400g new potatoes, sliced
1 tsp smoked paprika
2 garlic cloves, sliced
1 tbsp tomato purée
Small handful parsley, stems finely chopped and leaves roughly chopped
500ml fish or vegetable stock
400g can chickpeas, drained and rinsed
4 sustainable pollock fillets, defrosted if frozen (see Know-how), cut into large chunks
60g pitted green olives
Finely grated zest 1 lemon

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Method

Heat the oil in a medium deep frying pan or casserole, then add the peppers and cook for 4 minutes until blistered in places. Reduce the heat to medium, then add the potatoes and paprika. Cook, stirring regularly, for 8 minutes.
Add the garlic, tomato purée and parsley stems, then cook for another minute. Stir in the stock and chickpeas and bring to the boil. Simmer for 10-12 minutes until the potatoes are tender.
Season the fish, then nestle it into the pan. Scatter over the olives and lemon zest, then cook for 2-3 minutes until the fish is opaque. Serve with the parsley leaves scattered over and the zested lemon cut into wedges for squeezing.