Hearty Fish Stew

(SERVES 4)

• 1 large onion, thinly sliced
• 2 carrots, thinly sliced
• 1 large potato, diced
• 1 parsnip, diced
• 1 turnip, diced
• ¼ small green cabbage, shredded
• 25 g/1 oz/2 tbsp low-fat spread
• 400 g/14 oz/1 large can chopped tomatoes
• 300 ml/ ½ pt 1 ¼ cups water
• 1 fish stock cube
• 350 g/12 oz white fish fillet, skinned and cubed
• Salt and freshly ground black pepper
• 2.5 ml/ ½ tsp dried mixed herbs
• Chopped parsley

Put all the prepared vegetables in a large saucepan with low-fat spread . Cook stirring, for 5 minutes. Add the tomatoes, water and crumbled stock cube. Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender. Add the fish, a little salt and pepper and the herbs and continue cooking for 5 minutes. Taste and re-season if necessary. Ladle into warmed bowls and garnish with chopped parsley.