Alaska pollock stew with pumpkin, potatoes and rosemary

Ingredients

For 1 serving

• Alaska pollock200 g
• Pumpkin200 g
• Potatoes120 g
• Onion40 g
• Rosemary2 g
• Vegetable broth200 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: September – December

Method

1. Peel and chop the onion; peel the squash and potatoes, remove the squash seeds and cut both into cubes of about 2 cm. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium-low heat with the onion and rosemary and soften for 4–5 minutes, until the onion is translucent.
3. Add the squash and potatoes, stir for a minute, then pour in the hot stock; cover and cook for 15 minutes over medium-low heat, until the vegetables are tender and the squash starts to break down and thicken the liquid.
4. Meanwhile pat the Alaska pollock dry, remove any bones and cut it into pieces of about 4 cm.
5. Lay the fish on the vegetables, salt lightly, cover and cook for 7 minutes over low heat, until the flesh is white and flakes with a fork.
6. Adjust the salt, finish with a grind of black pepper and serve piping hot, removing the rosemary sprig.