Smoky Basa Stew With Lemon And Crusty Ciabatta

Boil a kettle

Peel and finely chop your brown onion[s]

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

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until beginning to soften

While the onion softens, peel and finely chop (or grate) your garlic

Chop your dill finely, including the stalks

Dissolve your vegetable stock mix in 350ml [500ml] [650ml] boiled water

Cut your smoked basa fillet[s] into large bite-sized pieces

Wash your shredded kale then pat dry with kitchen paper

Once the onion has softened, add the chopped garlic and cook for 1 min

Add the vegetable stock and soft cheese and bring to the boil over a high heat, then give everything a good mix up

Add the chopped basa to the pan with the shredded kale and cook for 4-5 min or until the fish is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Meanwhile, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Once the fish is cooked, squeeze in the juice of half your lemon[s] and season with a generous grind of black pepper

Cut the remaining lemon into 1 wedge per person

Add the chopped dill and give everything a gentle mix up – this is your smoky basa stew