Cookbook:Bachelor Fish Stew
|Bachelor Fish Stew|
Bachelor Fish Stew is appallingly easy to make, very flexible, and very nutritious (due to the oily fish, beans, and tomatoes).
- 1 400g (240 drained) tin of beans (kidney, soya, black eye, chickpeas etc) in brine
- 1 400g tin of tomatoes (chopped or plum)
- 1 120g tin of mackerel fillets in tomato sauce
- 1 tsp curry powder (or to taste)
- salt, pepper, anything else to taste
Open all the tins without cutting yourself. Drain any that don't involve tomato sauce or juice.
Empty everything into a saucepan, remembering to remove the lid first, bring to the boil, then cover and simmer, stirring occasionally until hot enough to eat (5-10 minutes).
No real cooking is involved because all the tinned produce should be cooked already.
Notes, tricks, and variationsEdit
- Any oily fish will work - sardines, etc.
- You can add anything that can cook by being boiled - an egg, vegetables chopped to about 1", smallish broccoli florets, etc. But you'll need to simmer long enough to cook the additions - probably 20 minutes will do.
- If you're feeling advanced, chop and fry an onion in the saucepan with a knob of butter and the curry powder before adding everything else.
- Serve with pasta to feed more people; probably best to cook the pasta separately.