Cookbook:Bachelor Fish Stew
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|Bachelor Fish Stew|
Bachelor Fish Stew is appallingly easy to make, very flexible, and very nutritious (due to the oily fish, beans, and tomatoes).
Ingredients[edit | edit source]
- 1 400g (240 drained) tin of beans (kidney, soya, black eye, chickpeas, etc.) in brine
- 1 400g tin of tomatoes (chopped or plum)
- 1 120g tin of mackerel fillets in tomato sauce
- 1 tsp curry powder (or to taste)
- salt, pepper, anything else to taste
Procedure[edit | edit source]
- Open all the tins without cutting yourself. Drain the liquid from the beans.
- Add all ingredients into a saucepan.
- Bring to the boil, then cover and simmer, stirring occasionally until hot enough to eat (5-10 minutes).
Notes, tricks, and variations[edit | edit source]
- Unless you add additional ingredients that require additional cooking times, no long cooking is necessary because all the tinned food should be cooked already.
- You can add anything that can cook by being boiled - an egg, vegetables chopped to about 1", smallish broccoli florets, etc. Make sure to simmer long enough to cook the additions—probably 20 minutes will do.
- Any oily fish will work, like sardines, etc.
- If you're feeling advanced, chop and fry an onion in the saucepan with a knob of butter and the curry powder before adding everything else.
- Serve with boiled pasta to feed more people. Cook the pasta separately in a large pot of salted water.