|Energy (Kcal) 306|
|Saturated Fat 1.6g||8%|
|Total Sugars 8.9g||10%|
Heat the oil in a large frying pan, add the onion and fry for 2 minutes until soft. Add the garlic, potatoes and pepper and fry for 5 minutes more.
Add the paprika and stir until it coats everything. Add the canned tomatoes, then half fill the can with water and add this to the pan. Add the olives and season to taste. Bring the mixture to the boil and simmer uncovered for 5 minutes.
Lay the cubes of fish on top of the mixture, then cover with a lid or baking tray and simmer for 5 minutes until the fish flakes easily when tested with a fork. Serve in pan with a crisp salad.
500g Salad potatoes, thickly sliced
500g white fish fillet, skinned and cut into chunks
2tbsp olive oil
1 red onion, sliced
1tbsp smoked paprika
1 (400g) can chopped tomatoes
2 garlic cloves, crushed (optional)
1 red pepper, deseeded and roughly chopped (optional)
100g pitted green olives, halved (optional)
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
This campaign was originally produced in the framework of a programme co-financed by the European Union