- 1 onion
- 2 garlic cloves
- A handful of rosemary, leaves only
- 1 tbsp Spanish seasoning
- 400g tin of butter beans
- 330ml cherry tomato passata
- 100g kale
- 340g white fish pie mix
- 1 tbsp olive oil
- Sea salt
- 150ml boiling water
- Freshly ground pepper
- Deep frying pan or pan
- Grater or garlic crusher
- Measuring jug
- 1.
Fill and boil your kettle. Peel and finely chop the onion. Warm a deep frying pan or pan on a medium heat for 1 min, then pour in 1 tbsp olive oil. Add the chopped onion with a pinch of salt and fry for 5 mins, stirring every now and then.
- 2.
While the onion is cooking, peel and grate or crush the garlic. Finely chop the rosemary leaves.
- 3.
When the onion has cooked for 5 mins, add the garlic, rosemary and 1 tbsp Spanish seasoning to the pan and stir together for 1 min. Tip in the butter beans with the liquid form their tin. Pour in the cherry tomato passata and 150ml hot water from the kettle. Bring up to a bubble, then pop a lid on the pan and simmer for 6 mins.
- 4.
Meanwhile, finely shred the kale, discarding any thick or dry stalks. Cut any larger pieces of fish in half so they're all roughly the same size.
- 5.
When the beans have cooked for 6 mins, add the kale and fish to the pan and gently stir. Pop the lid back on the pan. Simmer for 5 mins till the fish is cooked though. It should flake easily when pressed with the back of a fork.
- 6.
Taste the stew and add more salt or some pepper if you think it needs it. Spoon into a couple of warmed bowls and serve.