An easy throw together dish very easily customisable to fish eaters as well as vegans or vegetarians.
- 2 tins chopped tomatoes
- 400 - 500 ml water (use the empty tomato can)
- 1 teaspoon paprika
- 1 teaspoon mixed herbs (or Italian herb mix)
- 1/2 teaspoon ground black pepper
- 4 cloves garlic thinly sliced
- 2 teaspoons soy sauce
- 2 large potatoes (scrubbed , unpeeled, roughly chopped)
- 2 medium red onions roughly chopped
- 1 red pepper roughly chopped
- 1 yellow pepper roughly chopped
- 1 handful round green beans chopped
- 1 tin banana blossom chopped (or sub jackfruit or tuna)
- 1 block tofu cubed (or sub white fish cubed)
- *1 teaspoon nori flakes for vegan option if you want a more fishy taste
- *salt to taste (if required)
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Put the chopped tinned tomatoes in a large oven proof dish with the water and add all the flavourings and spices (paprika, mixed herbs, black pepper, garlic, soy sauce). Mix well to distribute the flavours.
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Scatter the vegetables over the tomatoes (potatoes, onions, red & yellow peppers, green beans). Toss to cover in the sauce.
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Place the fish banana blossom and tofu (rub with the nori flakes first if you are using to make a more fishy taste) equally around the dish, gently pushing into the sauce. Sprinkle whole dish with salt if desired.
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Bake in a pre-heated oven at Gas Mark 6 (400 f / 200c) for one hour, checking that it has enough moisture (you can add a bit more water if necessary). The potatoes will take the longest to cook so it's ready when the potatoes are soft.
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Serve with your favourite accompaniment - rice, salad, vegetables, bread, your meal, your choice!
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Enjoy!
