Budget recipes
Fish and eggplant stew for $9
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: SeafoodConvenience recipes: Budget
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
1 tablespoon oil
1 bulb fennel, sliced, reserving fronds
2 teaspoons Moroccan seasoning
400g kumara, peeled, cut into 2cm cubes
1 small eggplant, cut into 2cm cubes
400g can whole peeled tomatoes
2 cups water or vegetable stock
400g bassa fillets, cubed
400g can chickpeas, drained, rinsed
150g green beans, trimmed, cut into 3cm lengths
cooked risoni, to serve
METHOD
- Heat oil in a heavy-based saucepan on medium. Saute fennel for 2 minutes until golden. Add seasoning and cook for 1 minute.
- Mix in kumara and eggplant. Cook, stirring, for 3 minutes. Add tomatoes and water or stock. Bring to the boil.
- Reduce heat to low and simmer, covered, for 10-15 minutes until kumara is tender. Stir in fish, chickpeas and beans. Simmer, uncovered, for 4-5 minutes, until fish is cooked through.
- Sprinkle with fennel fronds. Serve with cooked risoni.
Top Tips- If liked, serve with couscous in place of risoni.
- Add some chilli for extra spice.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale June 8).
