Rosie says: “This hearty stew is a great source of protein, healthy fats and carbs. You can eat it warm or cold.”

Serves 2

Ingredients

1 tbsp olive oil
1 onion, diced
2 garlic cloves, sliced
2 canned anchovy fillets in olive oil
1 gluten-free vegetable stock cube
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
handful of kalamata olives, pitted and roughly chopped
handful of new potatoes, halved
handful of chopped flat leaf parsley
1 lemon, quartered
1 chunky sustainable white fish fillet, such as cod, sea bream or monkfish
salt and black pepper

Method

Heat the oil in a large casserole over a medium heat and add the onion, garlic and anchovies. Cook for 3-5 minutes until starting to soften.

Add the stock cube and crush it into the pan, then add the tomatoes and bring to the boil.

Fill the empty tomato can with water and add to the pan, along with the chickpeas, olives and new potatoes.

Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are tender, adding a little more water if it becomes too dry.

Stir in the parsley and lemon quarters and season well.

Lay the fish on top of the stew so that it’s just submerged in the liquid but isn’t pushed right to the bottom of the pan.

Cover the pan and simmer gently for about 8 minutes, or until the fish is cooked through.

Burnout’s A B*tch! by Rosie Millen (£20, Mitchell Beazley) is out now

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