Your folders
Your folders

Export 16 ingredients for grocery delivery
Step 1
Preheat oven to 180 degC/355 Fahrenheit.
Step 2
Heat olive oil in a medium-size pot or large fry-pan on medium heat. Sauté onion, garlic, celery and capsicum until soft (about 6-7 minutes).
Step 3
Add rosemary sprigs, tomatoes, stock, chickpeas and chilli flakes if using. Bring to a boil, then lower heat and simmer, uncovered, for 15 minutes to allow stew to thicken slightly.
Step 4
While the stew is cooking, make the garlic croutons. Toss bread chunks with olive oil and garlic and bake in oven until golden and crispy (about 8-10 minutes).
Step 5
Add fish and lemon juice to stew, cover and continue cooking a further 3-5 minutes until fish is just cooked through. Turn off heat and season to taste with salt and pepper. Remove rosemary sprigs.
Step 6
Divide stew between shallow bowls, garnish with parsley and a good drizzle of boutique extra virgin olive oil. Top with garlic croutons. Serve immediately.
Your folders

302 viewsrecipes.instantpot.com
5.0
(33)
18 minutes
Your folders

460 viewscooking.nytimes.com
5.0
(1.2k)
Your folders

41 viewstasteofhome.com
4.8
(13)
15 minutes
Your folders

574 viewsiheartvegetables.com
5.0
(4)
5 minutes
Your folders

213 viewsfoodandwine.com
Your folders
67 viewsepicurious.com
3.5
(4)
Your folders

205 viewsallrecipes.com
4.8
(609)
20 minutes
Your folders

137 viewsromylondonuk.com
5.0
(1)
10 minutes
Your folders

153 viewsshelikesfood.com
35 minutes
Your folders

64 viewsmediterraneanliving.com
4.1
(118)
25 minutes
Your folders

353 viewsmidwestfoodieblog.com
4.9
(14)
15 minutes
Your folders

129 viewslazycatkitchen.com
5.0
(2)
45 minutes
Your folders
47 viewshealthline.com
10 minutes
Your folders

356 viewshowsweeteats.com
5.0
(18)
Your folders

129 viewsfood.com
25 minutes
Your folders

862 viewsinspiralized.com
20 minutes
Your folders

192 viewsallrecipes.com
4.9
(30)
15 minutes
Your folders

325 viewslovefoodies.com
10 minutes
Your folders

62 viewscooking.nytimes.com
25 minutes