Mediterranean fish stew with olives

Olives, tomatoes, lemon and parsley are classic Mediterranean ingredients. They're in this zesty stew, counterbalanced by the sweet succulent flavour of sustainably sourced fresh ling, roasted butternut squash and cannellini beans.

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  • 1 1/2 tbsp oil
  • 1/2 lemon
  • 1 garlic clove
  • 1 red pepper
  • 200g passata
  • 240g cannellini beans (drained)
  • 2 x 150g ling fillet (skin off)
  • 300g butternut squash
  • 30g Belazu naturally-ripened pitted black olives
  • 3 tbsp Belazu pestorissa
  • Medium handful of flat-leaf parsley


1005 calories • 102g carbs • 41g fat • 58g protein


Fish, Soya







1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Peel and chop the squash into small 1cm cubes. Place on a baking tray and drizzle with 1/2 tbsp oil and sprinkle with a pinch of sea salt and black pepper. Place in the oven for 20 mins until turning golden, turning halfway through.

2. Cut the red pepper into bite-sized pieces and finely chop or crush the garlic. Roughly chop the parsley.

3. Drain and rinse the cannellini beans. Cut each ling fillet into 4 pieces and season with sea salt.

4. Heat a large pan with 1 tbsp oil on a medium heat and add the garlic for 1 minute. Then add the passata, 100ml boiling water, the pestorissa paste, olives, cannellini beans and red pepper and simmer for 5 mins. Season with sea salt and black pepper.

5. Place the ling pieces on top of the bean stew and cover with a lid. Simmer on a low-medium heat for 7-10 mins until the fish is cooked through. Then stir through the roasted squash.

6. Spoon the Mediterranean ling stew into two warm bowls, squeeze over the juice from the half lemon and scatter over the chopped parsley.

Recipe for two people, halve the ingredients for one person