Spicy Fish Stew

Spicy Fish Stew
Fishboxer Ann Millar from Larkhall

This stew is suitable for use with any white fish of your choosing and is packed full of warming flavours. Spice up your dinner table!


  • 2 X 150g cod fillets (or any white fish)
  • 1 onion (peeled and chopped)
  • 1 stick of celery (chopped)
  • 2 cloves of garlic (chopped)
  • 1 red chilli (chopped and de-seeded)
  • 1 red pepper (chopped)
  • 1 courgette (chopped)
  • 2 eggs
  • 1 tin chopped tomatoes
  • 1 tin hot and spicy beans
  • 2 tbsp olive oil
  • crusty bread to serve


  1. Begin by peeling and chopping the onion.
  2. De-seed and finely chop the chilli.
  3. Chop the celery, garlic, red pepper and courgette.
  4. Gently fry all of the above in a tablespoon of olive oil until soft.
  5. Add the can of chopped tomatoes and the can of hot and spicy beans.
  6. Bring to a gentle simmer.
  7. When warmed through, add the fish fillets and drop in 1 egg per person.
  8. Cover with a lid and simmer for approximately five minutes, or until the fish and eggs are cooked through.
  9. Serve in warm bowls with some crusty bread on the side.