Dover sole stew

serves 4
ingredients
400ml/14fl oz chicken stock
275g/10oz canned condensed
French onion soup
200g/7oz potatoes, cubed
175g/6oz celery, sliced
450g/1lb Dover sole, cut into
2.5cm/1in pieces
150g/5oz baby carrots
150g/5oz courgette,
thinly sliced
400g/14oz canned chopped
tomatoes
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried rosemary
• Put the stock, soup, potatoes and
celery in a large casserole dish,
and bring to the boil. Reduce the
heat to medium, cover and cook
for 5 minutes.
• Add the remaining ingredients and
cook, covered, for a further
10 minutes or until the fish is
cooked and the vegetables are
tender. Serve hot.