Cookbook:Bachelor Fish Stew

Bachelor Fish Stew
Category	Stew recipes
Servings	1–2 servings
Time	20 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Bachelor Fish Stew is appallingly easy to make, very flexible, and very nutritious (due to the oily fish, beans, and tomatoes).

Ingredients

• 1 tin (400 g / 240 g drained) beans (kidney, soya, black eye, chickpeas, etc.) in brine
• 1 tin (400 g) tomatoes (chopped or plum)
• 1 tin (120 g) mackerel fillets in tomato sauce
• 1 tsp curry powder (or to taste)
• Salt
• Pepper
• Anything else to taste

Procedure

1. Open all the tins. Drain the liquid from the beans.
2. Add all ingredients into a saucepan.
3. Bring to the boil, then cover and simmer, stirring occasionally, until hot enough to eat (5–10 minutes).

Notes, tricks, and variations

• Unless you add additional ingredients that require additional cooking times, no long cooking is necessary because all the tinned food should be cooked already.
• You can add anything that can cook by being boiled - an egg, vegetables chopped to about 1 inch, smallish broccoli florets, etc. Make sure to simmer long enough to cook the additions—probably 20 minutes will do.
• Any oily fish will work, like sardines, etc.

• 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 boiled pasta to feed more people. Cook the pasta separately in a large pot of salted water.