summer fish stew

• 4 slices stale bread, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried chilli flakes
• 400g can chopped tomatoes
• 4 frozen white fish fillets, such as cod or pollock
• 400g can butter beans, drained
• small pack parsley, roughly chopped
• 1 lemon, cut into wedges

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.

• STEP 2

  Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.

• STEP 3

  Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.