Hearty fish stew

serves 4
ingredients
1 large onion, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
1 parsnip, diced
1 turnip, diced
1⁄4 small green cabbage, shredded
25g/1oz butter
400g/14oz canned chopped
tomatoes
1 fish stock cube
350g/12oz cod fillet, skinned
and cubed
1⁄2 teaspoon dried mixed herbs
salt and ground black pepper
• Put all the vegetables in a large saucepan with the butter. Cook, stirring,
for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled
stock cube. Bring to the boil, reduce the heat, part-cover and simmer for
15 minutes or until the vegetables are nearly tender.
• Add the fish, a little salt and pepper, and the herbs, and cook for a
further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.