Mediterranean Fish Stew With Olives |
Olives, tomatoes, lemon and parsley are all classic Mediterranean ingredients. Counterbalance them in this zesty stew with the sweet flavours of sustainably-sourced ling, roasted butternut squash and cannellini beans.
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Total Time: 30 Minutes
Serves 2


  • 1 1/2 tbsp of oil
  • 1/2 a lemon
  • 1 garlic clove
  • 1 red pepper
  • 200g of passata
  • 240g of cannellini beans (drained)
  • 2 tsp of harissa paste
  • 2 x 150g ling fillets (skin off)
  • 300g of butternut squash
  • 30g of Belazu naturally-ripened pitted black olives
  • Medium handful of flat-leaf parsley


  1. Preheat the oven to 200°C / gas mark 6 and boil a kettle. Peel and chop the squash into small 1 cm cubes. Place on a baking tray and drizzle with 1/2 a tbsp of oil and sprinkle with a pinch of sea salt and black pepper. Place in the oven for 20 minutess until golden, turning halfway through.
  2. Cut the red pepper into bite-sized pieces and finely chop or crush the garlic. Roughly chop the parsley.
  3. Drain and rinse the cannellini beans. Cut each ling fillet into 4 pieces and season with sea salt.
  4. Heat a large pan with 1 tbsp of oil on a medium heat and add the garlic for 1 minute. Then add the passata, 100ml of boiling water, the harissa paste, olives, cannellini beans and red pepper and simmer for 5 minutes. Season with sea salt and black pepper.
  5. Place the ling pieces on top of the bean stew and cover with a lid. Simmer on a low-medium heat for 7-10 minutes until the fish is cooked through. Then stir through the roasted squash.
  6. Spoon the Mediterranean ling stew into two warm bowls, squeeze over the juice from the half lemon and scatter over the chopped parsley.

Recipe courtesy of Mindful Chef

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