- Heat the oil in a large saucepan and fry the pepper for 3-4 minutes.
- Add the wine and then the chopped tomatoes, tomato puree and cavolo nero, cover and cook for 4-5 minutes.
- Add the fish and prawns and cook for 2-3 minutes until the fish is just cooked.
Recipes from www.discoverkale.co.uk
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Serve this warming cod and prawn stew with a chunk or crusty bread
1 tbsp rapeseed oil 1 yellow pepper, diced 100ml red wine 400g can chopped tomatoes 1 tbsp tomato puree ½ x 200g bag shredded cavolo nero 250g cod fillets, diced 150g pack cooked tiger prawns
Time: 10 minutes Serves: 2 Nutrition: 59 cals, 12g Fat, 5g sat fat