We all love spicy sausage in a tomatoey sauce – but have you ever tried it with fish? It’s a surpising combination – yet it works really well!
SERVES 4 PREP 15 MINS
1 tsp olive oil
1 onion, finely chopped
100g chorizo sausage, sliced
1 garlic clove, crushed
2 x 400g cans chopped tomatoes
200ml vegetable stock
1tbsp red wine vinegar
400g can cannellini beans, drained and rinsed
200g peeled raw king prawns
300g pollack fillet, cut into cubes
2tbsp chopped fresh basil
Crusty bread, to serve
1 Heat oil and fry onion for a few mins, to soften. Add chorizo and pan-fry to crisp up.
2 Add garlic, canned tomatoes, passata and vegetable stock. Simmer for 15 mins.
3 Add the red wine vinegar, cannelini beans, prawns, pollack and basil. Simmer together for 5 mins until the fish and prawns are tender.
4 Serve in bowls with warm crusty bread.
Per serving: 290 cals, 8g fat (3g saturated), 20g carbs