Fish in tomato broth
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 small, halved, thinly sliced
Red capsicum
1 small, cut into thin strips
Garlic
2 clove(s), crushed
Canned cherry tomatoes
1 can(s), (1 x 400g can)
Vegetable stock
1 cup(s), (250ml)
Skinless white fish, raw
4 fillet(s), (4 x 150g) firm fillets
Green string beans
150 g
Fresh basil
¼ cup(s), leaves torn
Wholegrain bread
4 slice(s), (4 x 35g slices) crusty variety
Instructions
1
Heat the oil in a large saucepan over medium-high heat. Cook the onion and capsicum, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds.
2
Add tomato and stock. Bring to boil. Reduce heat to medium. Add fish and beans. Cook, covered, for 4-5 minutes or until fish is just cooked through. Season with salt and pepper.
3
Spoon the fish, vegetables and broth into serving bowls. Top with the basil, and serve with the bread.
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