Welcome back to another instalment of ‘Sharon emptying her freezer’! This time, my freezer and cupboards produced a gorgeous stew.
Which we added crispy seabass to. It was seriously wholesome and delicious!
You will need (to feed 4):
4 seabass fillets
2 red onions
1 sweet potato
6 (ish cherry/plum tomatoes)
4 garlic cloves
400g butter beans
400g tinned tomatoes
15ml honey (I was free styling by this point…)
- Chop your pepper, onion, courgette, sweet potato and aubergine into equal size pieces. Chop the aubergine last as it browns very quickly.
- Heat oil in a pan and chuck the vegetables in and fry until they begin to soften.
- Throw in your chopped tomatoes and stock and bring to the boil. Simmer for 10-15 minutes.
- Add the mussels (mine were frozen so they needed this extra time) and butter beans.
- While it’s bubbling away for the next 15 minutes, stir in your squidge of honey, puréed/crushed garlic, chilli, some chopped parsley and turmeric.
- Heat a pan with olive oil and butter and allow to get red hot. Add seabass (skin down) and allow to cook pretty much the entire way through, and flip for a few seconds to finish off.
For this recipe, I had the tomato and beans in my cupboard, lazy garlic and chilli in my fridge and almost everything else pre-chopped in my freezer! Super, duper easy!