Mediterranean Fish, Aubergine & Sweet Potato Stew
Servings Prep Time
2people 10minutes
Cook Time
35 minutes
Servings Prep Time
2people 10minutes
Cook Time
35 minutes
To prepare:
  1. Peel and dice the onion.
  2. Remove the stalk from the aubergine and cut in to small cubes.
  3. Add both the onion and aubergine to a large, deep-sided, lidded saucepan with the tsp of olive oil.
  4. Peel and crush the garlic and thinly slice the chilli if using.
  5. Cut the pepper in to similar sized pieces to the aubergine.
  6. Peel and cut the sweet potato in to small cubes.
  7. Make up your stock and have all other ingredients to hand.
To cook:
  1. Heat the saucepan with the onion and aubergine over a medium heat and fry the contents, stirring occasionally for 5 minutes. You should feel the vegetables starting to soften.
  2. Add in all of the other prepared vegetables and continue to fry, stirring often for around 3 more minutes.
  3. Sprinkle in the smoked paprika and herbs and fry for a further minute before lowering the heat right down.
  4. Pour in the stock and tomatoes. Stir and adjust the heat to bring the mixture to a gentle simmer.
  5. Cover the pan and leave for 20 minutes.
  6. Meanwhile, slice your fish in to bite sized pieces.
  7. Once the time is up, check that the sweet potato chunks are starting to soften. If they are, add the fish to the pan, cover and leave for a further 3 minutes.
  8. If they aren’t, leave for a further 5 minutes or so, until you add your fish.
  9. After 3 minutes of cooking the fish, remove the lid and check that the fish is cooked. The smaller the pieces, the quicker they will cook.
  10. Once cooked, remove from the heat and serve. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.