Smoked haddock stew

Cooking time of 35 minutes – Serves 2

Nutritional Information

• 391 Kcal
• 6.1g Fat
• 2.3g Saturates
• 44g Carbohydrates
• 7.9g Fibre
• 36g Protein
• 1.5g Salt

Allergens & Dietary Requirements

Allergens

• Milk
• Fish

Dietary Requirements

• Halal
• Kosher
• Pescatarian
• Gluten-free

Ingredients

• 200g smoked haddock
• 1 leek, washed and finely diced
• 1 white onion, finely diced
• 150g chestnut mushrooms, finely diced
• 80g garden peas
• 50g low-fat soft cheese
• 10g low salt vegetable stock
• 2 small potatoes, peeled
• 10g low-fat spread
• 150ml skimmed milk
• 450ml water

Method

1. Add the low-fat spread to a pan and place over a medium heat. When hot, add your leeks and onion and cook until soft
2. Once soft, add your mushrooms and cook for a further 2-3 minutes
3. Whilst the vegetables are cooking add 450ml of hot water and 150ml of milk to the vegetable stock
4. Chop your potatoes into bite-sized chunks
5. Add your vegetable stock mix, peas, and potatoes into the saucepan and cook on a medium/high heat for 12 minutes
6. After 12 minutes add your smoked haddock and soft cheese and cook for a further 6 minutes
7. After 6 minutes, your smoked fish stew is ready to be served and enjoyed!