One-pan Spanish fish stew

Serves 4.

Description:
A really tasty fish and prawn stew with potatoes all cooked in one pot on top of the cooker. Everyone here had seconds.

NB. I used cod in my recipe and extra garlic. I also did not include the chick peas as I didn't realise we had run out until it was too late. we had freshly baked rolls to mop up all the juices.

Ingredients:
handful flat-leaf parsley leaves, chopped
2 garlic cloves , finely chopped
zest and juice 1 lemon
3 tbsp olive oil , plus extra to serve
1 medium onion , finely sliced
500g floury potatoes , cut into small chunks, no larger than 2cm cubes
1 tsp paprika
pinch cayenne pepper
400g can chopped tomatoes
1 fish stock cube
200g raw peeled king prawns
½ a 410g can chickpeas , rinsed and drained
500g skinless fish fillets, cut into very large chunks

Directions:
In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked. 

Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want. 

One-pan prawn pilau

Description:
An easy prawn and rice dish that's not too hot. Serves 4.

Ingredients:
2 tbsp korma curry paste (Patak's is good)
1 small onion , finely chopped
300g basmati rice , rinsed and drained
700ml chicken stock made from a cube
150g pack cooked peeled prawns , defrosted if frozen
cupful frozen peas
1 red chilli , sliced into rings
handful coriander leaves, chopped


Directions:
Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

Creamy baked haddock & tatties

 

Description:
A variation on a fish pie with a crispy potato topping. serves 4.

Ingredients:
400g smoked haddock (undyed is better, but not essential), skinned and chopped into chunks
1 trimmed leek , finely sliced
handful of parsley , chopped
142ml carton double cream
2 medium baking potatoes , about 200g/7oz each, skin on, sliced as thinly as possible


Directions:
Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything's bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.