A flavoursome harissa-spiced stew with delicious sustainably-caught haddock, surrounded with cannellini beans, black olives and fresh parsley, rich in folic acid for cardiovascular health.
Serves: 2 | Cook Time: 30 mins | Calories: 493 | Type: Gluten-Free | Macros P: 39g / C: 51g / F: 16g
- 2 x 150g haddock (fish)
- 240g cannellini beans (drained)
- 1 red pepper
- 2 garlic cloves
- 200g sweet potato
- 60g black olives
- 100g passata
- 2 tsp harissa paste
- 1/2 fish stock cube (fish/celery)
- 1/2 lemon
- Handful of parsley
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Boil a kettle. In a jug, dissolve the fish stock cube in 100ml boiling water.
- Cut the red pepper into bite-sized pieces and finely chop the garlic. Peel and chop the sweet potato into 1cm cubes. Roughly chop the parsley.
- Cut each haddock fillet into 4 pieces. Drain and rinse the cannellini beans.
- In a large pan, heat 1 tbsp oil on a medium heat and fry the garlic for 1 min. Add the sweet potato and cook for 5 mins. Then add the harissa paste, olives, passata, fish stock, cannellini beans and red pepper and simmer for 5 mins. Season with black pepper.
- Place the haddock pieces on top of the bean stew and cover with a lid. Simmer on a low-medium heat for 7-10 mins until the fish is cooked.
- Spoon the stew into two warm bowls and squeeze over the juice from the lemon, and scatter over the chopped parsley.