Piri Piri Fish And Potato Stew - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium onion, halved, thinly sliced
1/2 tsp piri piri seasoning
1 None chicken bouillon cube, crushed
1 None large red-skinned potato, chopped
2 None large tomatoes, chopped
2 oz frozen peas
10.5 oz firm white boneless fish fillets, cut into large pieces
1/3 cup fresh flat-leaf parsley leaves, to garnish
2 rolls sourdough bread

Preparation

Heat oil in a deep frying pan over medium heat, sweat onion for 3 mins, or until soft. Add seasoning and cook for 30 seconds, or until fragrant. Add crumbled bouillon cube and 2 cups water. Bring to a boil, add potato and simmer, covered, for 10 mins, or until potato is cooked. Remove potato. Set aside 2 large spoonfuls then coarsely crush remainder. Return all potatoes to pan, add tomato and peas and cook, stirring occasionally, for 3-4 mins.
Place fish on top of stew, bring to a boil then cover and remove from heat. Set aside for 5 mins, or until fish is cooked. Transfer to serving bowls, sprinkle with parsley and serve with rolls.