1 tablespoon extra-light olive oil
4 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 x 400g cans whole peeled tomatoes
400g can cannellini beans, drained, rinsed
600g ling fish fillets, cut into large pieces (see note)
1/3 cup fresh coriander leaves, chopped
4 crusty wholegrain bread rolls, to serve
Step 1Heat oil in a large saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute. Add turmeric. Cook, stirring, for 30 seconds. Reduce heat to low. Stir in tomatoes and 1 cup of cold water. Cover and bring to the boil. Simmer, covered, for 10 minutes.
Step 2Add beans and return to the boil. Add fish. Cover and cook for 5 minutes or until fish is cooked through.
Step 3Spoon stew into bowls and sprinkle with coriander. Serve with bread rolls.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
All nutrition values are per serve
Snapper or bream are also suitable.
- Author: Veronica Cuskelly
- Image credit: Louise Lister
- Publication: Super Food Ideas