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Tomato and Thyme Fish Stew

As mentioned in a previous post, throughout the lockdown, I have embraced comfort food. Food that is tasty and easily scooped up! This stew is light and fresh, but has the comfort factor of a pasta dish and the chilli adds the kick I have been craving.

To feed 4, you'll need:

400g brown rice

4 pieces of white chunky fish

A bag of frozen large prawns

1 pack of pancetta

A few sprigs of fresh thyme

1 onion finely chopped

3 cloves of garlic crushed

1 red chilli finely chopped

2 stalks of celery finely chopped

1 red pepper finely chopped

500g jar of passata

300ml vegetable stock

1 tbsp tomato puree

1 tsp soy sauce

1/2 tsp brown sugar


First, par boil the brown rice (for about 15mins) and set aside. Fry the onion and celery until softened in a large pan, add the garlic, red pepper and chilli and cook for 2 minutes. Add the pancetta and cook for another few minutes before adding your stock, pasta, tomato puree, fresh thyme, brown rice, soy sauce and brown sugar. Bring to the boil and then simmer for 10 minutes.


Meanwhile, chop your fish into chunks and add them to the pan, along with the frozen prawns. Simmer on a low heat for at least 30 minutes (this can be longer so a good one to stick on earlier in the day). Season to taste.


I serve this with a fresh green salad and bread rolls (the part baked ones are amazing with salty butter!)






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