Gingergirl: ‘There is nothing fishy about this recipe’

Helen Keown


Helen Keown

This fish stew is a quick and easy making it ideal dinner  if you come home late from work
Welcome to all about food. This week combines taste, goodness and convenience…the perfect recipe! Enjoy.

Welcome to all about food. This week combines taste, goodness and convenience…the perfect recipe! Enjoy.

Ask gingergirl

Dear gingergirl,

I love to cook for my family whenever I can. My problem is that I’m often late home and my wife has to cook many of the meals. Have you any suggestions for a quick, healthy, one pot style recipe that everyone can enjoy?


Kevin, Dooradoyle

Hi Kevin,

This recipe is fresh but warming at the same time – perfect for a quick evening dinner after a long day at work!

Fish Stew

2 tbsp oil, olive or sunflower

1 large potato, peeled and cut into chunks

1 medium onion, chopped

1 fat garlic clove, finely chopped

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

½ tsp dried thyme

410g can cannellini beans, drained and rinsed

500g plump white fish fillets, such as cod, monkfish or hoki, in big chunks

a handful of fresh parsley, chopped

Heat the oil in a large frying pan. Dry the potatoes in kitchen paper and tip into the hot fat. Cook them covered over a medium heat for five minutes, stirring occasionally, until the potatoes are golden. Add the onion and garlic and cook for a few minutes on a high heat until the onion browns.

Stir in the tomatoes, the tomato purée, thyme, and let it bubble for a couple of minutes. Stir in the beans, salt, and pepper and then sit the fish on top pouring the tomato sauce over the fish. Do not stir or the fish will break up. Cover and simmer for eight to ten minutes, until the fish is cooked. Serve sprinkled with fresh parsley.

And finally…

If you’d like a spicier version of this recipe add 1 tsp of ground cumin and 1 tsp of paprika to the recipe after the onion and garlic have browned a little. Cook for one minute before stirring in the tomatoes. Serve with some chopped coriander instead of parsley and a squeeze of lemon juice.

Contact gingergirl


Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

Letters to ‘gingergirl’ c/o The Limerick Leader, 54 O’Connell St. Limerick.

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