Wednesday, June 18, 2008

Dover sole stew

Dover sole stew
serves 4

400ml/14fl oz chicken stock
275g/10oz canned condensed
French onion soup
200g/7oz potatoes, cubed
175g/6oz celery, sliced
450g/1lb Dover sole, cut into
2.5cm/1in pieces
150g/5oz baby carrots
150g/5oz courgette, thinly sliced
400g/14oz canned chopped tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

• Put the stock, soup, potatoes and celery in a large casserole dish, and bring to the boil. Reduce the heat to medium, cover and cook for 5 minutes.
• Add the remaining ingredients and cook, covered, for a further 10 minutes or until the fish is cooked and the vegetables are tender. Serve hot.

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