Hearty one-pot dishes like this are great for family and friends. Use any firm-fleshed fish and serve with crusty bread.
2 people made this
1½ tablespoons olive oil
2 onions, finely chopped
3 garlic cloves, thinly sliced
1 large red capsicum, seeded and thinly sliced
450 g sweet potato, peeled and cut into cubes
2 cups fish or vegetable stock
1 teaspoon chopped fresh thyme
salt and freshly ground black pepper
1⅔ cups frozen peas, thawed and drained
1¼ cups corn kernels
600 g skinless white fish fillets, cut into bite-sized pieces
fresh thyme leaves to garnish
Directions Prep:20min › Cook:40min › Ready in:1hr
Heat the oil in a large deep frying pan over moderate heat. Add the onions and and cook for 10 to 15 minutes, stirring frequently, until the onions are light gold.
Add the capsicum, garlic and sweet potato to the pan, cover and cook for 5 minutes, or until the sweet potato begins to soften.
Stir in the stock, thyme and a pinch of salt. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the sweet potato is just tender. Stir in the peas and corn kernels.
Place the fish fillets 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.