Spanish Swordfish Stew

		Spanish Swordfish Stew Summary Difficulty: Very easy Preparation: 10mins Cooking time: 55mins Serves 4 Nutritional Info None available Recipe Source M&S Essentials Fish & Seafood
Ingredients

4tbsp olive oil 3 shallots, chopped 2 garlic cloves, chopped 225g canned chopped tomatoes 1tbsp tomato purée 650g potatoes, sliced 250ml vegetable stock 1 red and 1 orange pepper, deseeded and chopped	20 black olives, stoned and halved 2tbsp lemon juice 1kg swordfish steak, skinned and cut into bite-sized pieces Salt and pepper GARNISH Springs flat-leaved parsley Slices of lemon Fresh crusty bread, to serve
Method

Heat the oil in a saucepan over a low heat. Add the shallots and cook, stirring occassionally, for about 4mins, until slightly softened. Add the garlic, tomatoes and tomato purée, cover and cook gently for 20mins. Put the potatoes into a flameproof casserole with the stock and lemon juice. Bring to the boil, then lower the heat and add the peppers. Cover and cook for 15mins. Add the olives, swordfish and the tomato mixture to the potatoes. Season with salt and pepper. Stir the stew, cover and simmer for 7-10mins, or until the swordfish is cooked to your taste. Remove from the heat and garnish with sprigs of fresh parsley and lemon slices. Serve with fresh crusty bread.