Quick, delicious and healthy! This hearty bowl of goodness is made in just 15 minutes, making it the perfect weeknight supper when your pushed for time.
I always have tinned tomatoes & butter beans in the larder as they are a great staple to most dinners. A great side dish to serve with this stew would be crispy parmentier potatoes.
Total Cooking Time
15 Minutes
Ingredients (Serves 2)
2 Lemon sole fillets (I buy these)
400g Tin chopped tomatoes
400g Tin Butter beans (drained)
2 Tbsp extra virgin olive oil
100g Chorizo (cut into small chunks)
2 Garlic cloves (minced)
1 Shallot (diced)
1 Handful parsley
1 Tbsp tomato puree
1/3 Cup water
Method
1. Heat the olive oil in a large pan and saute the shallot and chorizo.
2. When the oil has released from the chorizo add the garlic and cook for 30 seconds.
3. Add the tinned tomatoes and butter beans, mix to combine.
4. Now add the 1/3 cup water, tomato puree, season and leave to simmer for 10 minutes.
5. Meanwhile heat olive oil in a frying pan and coat the lemon sole fillets in seasoned plain flour, dusting off any excess.
6. Fry the lemon sole 2 minutes per side and serve with the stew topped with fresh parsley.
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