Spanish Fish Stew

Ingredients:
350g (12oz) small salad potatoes, halved
175g (6oz) chorizo sausage, skinned and roughly chopped
350g jar roasted peppers in olive oil, drained and chopped, oil reserved
1 garlic clove, crushed
2 small red onions, cut into thick wedges
175ml (6fl oz) dry white wine
300g jar Heinz tomato Frito or passata
25g (1oz) pitted black olives
450g (1lb) chunky white fish such as cod and haddock, cut into large cubes

1. Preheat the oven to 170C (159C fan) mark 3. Put the potatoes, chorizo, roasted peppers, garlic, onions, wine and Tomato Frito into a large non-stick flameproof casserole with 2tbsp of the oil from the peppers. Season.

2. Bring to the boil over a medium heat, cover with a tight-fitting lid, then cook in the oven for 45min.

3. Add the olives and fish and return to the oven for 15min until fish is opaque and completely cooked through.

420cals, 19g fat, 29g carbs per serving
Hands-on time: 20min; cooking time: 1hr 10min; serves 4

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