Weeknight dinners just became even more accessible! This light fish stew with crusty garlic bread is the perfect winter warmer.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the fish stew
2 tsp vegetable oil
½ onion, chopped
2 garlic cloves, minced
1 tin tomato and onion mix
1½ chicken stock cube
3 cups water
1 tbsp dried parsley
2 tsp sugar
2 tsp cayenne pepper
3 frozen hake medallions, thawed
For the crusty bread
½ government loaf, cut into wedges
1 tbsp vegetable oil
1 tsp dried parsley

METHOD
For the fish stew
1. Preheat oven to 200ºC.
2. Heat the oil in a pan over medium heat. Add the onion, cover with the lid and fry for 5 minutes, stirring occasionally.
3. Add the garlic and fry for another 2 minutes, until fragrant.
4. Add the remaining ingredients, except the hake, and season.
5. Bring to the boil, then bring down to a simmer for 15 minutes.
6. Add the fish to the pot and simmer for 5–7 minutes. Adjust seasoning.
For the crusty bread
1. Arrange the wedges on a baking tray and brush with oil. Sprinkle with the parsley and season with salt and pepper.
2. Pop in the oven for 5–7 minutes, until golden brown.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Classic Thai green curry is another one of our budget-friendly weeknight favourites!