Fish Stew

Ingredients
Serves: 4
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, thinly sliced
1 large red pepper, seeded and thinly sliced
450g sweet potatoes, peeled and cubed
500ml fish or vegetable stock
1 tsp chopped fresh thyme
225g frozen peas
175g frozen sweetcorn
600g skinless white fish fillet, cut into bite-sized pieces
salt and freshly ground black pepper
fresh thyme leaves to garnish (optional)

Preparation method
Prep: 10 mins | Cook: 30 mins
1. Heat the oil in a large deep frying pan over a medium heat. Add the onions and garlic, and cook for 5 minutes, stirring frequently, until the onions are light gold.
2. Add the pepper and sweet potatoes, cover and cook for 5 minutes or until the sweet potatoes begin to soften. Stir in the stock, thyme and a pinch of salt. Bring to the boil, reduce the heat, cover and simmer for 10 minutes or until the sweet potatoes are just tender. Stir in the peas and sweetcorn.
3. Place the fish on top of the vegetables, cover and cook gently for 8–10 minutes or until the fish is cooked through. Season to taste with black pepper, then serve immediately sprinkled with fresh thyme leaves if you are using them.