Puttanesca Style Haddock Stew

The official name of this recipe is “puttanesca style monkfish stew” but the supermarket didn’t have any monkfish and we ended up going with haddock instead. It’s another recipe from John Whaite’s Perfect Plates in Five Ingredients. As such, it’s another pretty straightforward recipe – although I think using anchovy stuffed olives is a bit of a cheat to get down to the give ingredient minimum; I’m pretty sure you could use separate olives and anchovies to make this.

The first bit is really easy – just bash together chopped garlic, chopped chilli and stuffed olives in a mortar and pestle. Then fry the resulting paste until it becomes aromatic and add the chopped tomatoes. Bring it to the boil, turn down to a simmer and sit the fish on top. Cover the pan with a lid and leave it for about 10 minutes.

To serve, I added some plain cous cous on the side for a bit of carb. For such a simply recipe it makes a good puttanesca sauce with a great flavour.