Haddock and Sweet Potato Stew

In this recipe I generally use haddock fillets but any white fish can be used, whatever you can find. This is wonderful in the winter when you want something warm but light and you can add rice to bump up the carbohydrate content. Alternatively, it is great in the summer without the rice or using a cauliflower rice alternative. If you want to knock off some of the calories, remove the creamed coconut, which will reduce the calorie content by approx. 200 kcal, 20g fat and 17g saturated fat per serving.

This dish provides an excellent source of iodine, a mineral essential for thyroid health. Along with vitamin A and iron it is one of the three biggest nutritional deficiencies worldwide.

Serves 5

Ingredients:

500g white fish fillets, cubed

500g sweet potatoes, cubed

2tbsp. olive oil

1 onion, chopped

3 garlic cloves, crushed

3cm ginger, grated

600ml fish stock

150g creamed coconut

1 tin chopped tomatoes

15g coriander, roughly chopped

Method:

1). Firstly, cube the fish onto 1-2inch chunks and cube the sweet potatoes (skin on) into 2cm cubes. Chop the onion and heat the olive oil in a large saucepan or cast-iron pot. Add the onion and sweat for 5 minutes. Then add the garlic and ginger and cook for another 3 minutes.

2). Add the sweet potatoes, hot fish stock, creamed coconut, tomatoes and black pepper. Simmer for approx. 10 minutes or until the sweet potato is just cooked.

3). Next, add the fish chunks, cover the pan with a lid and simmer for another 5 minutes or until the fish is cooked. Adjust the seasoning.

4). Serve and top with the coriander.

5). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 520

Fat (g): 27

Saturates (g): 19

Carbohydrates (g): 35

Sugars (g): 21

Protein (g): 31

The Sports Chef