10-Min Herby Haddock Stew With Ciabatta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the ciabatta rolls to a baking tray and put the tray in the oven for 6-7 min or until warmed through

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Chop the spring onions roughly

Drain and rinse the cannellini beans

Once hot, add the chopped spring onion and cannellini beans to the pan and cook for 1 min

Next, add 1/2 [1] Knorr vegetable stock cube to the pan with 250ml [400ml] boiled water and bring to the boil over a high heat

Add the soft cheese and the juice of 1/2 [1] lemon and give everything a good mix up until fully combined

Add the shredded kale and cook, covered, for 1 min or until beginning to wilt

Give everything a good mix up, then sit the haddock bites over the sauce

Cook, covered, for 1-2 min further or until the haddock is cooked through

Note: Please ensure you cook your fish thoroughly (until piping hot!) as cooking equipment varies

Snip the chives and dill with scissors

Cut the remaining lemon into wedges

Once the fish is cooked, gently stir the chopped herbs through the sauce – this is your herby haddock stew