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This recipe was uploaded by Alexa1978
Preparation time: 10 minutes
Cooking time: 15 minutes
•Add the garlic, spring onions and peppers, stir-frying them for 2 to 3 minutes until softened. Tip in the canned beans, then add the tomato pasta sauce and green beans. Stir everything together and cook for 5 minutes over a medium heat
•Add the chunks of pollock and simmer for a further 5 minutes, though avoid stirring to prevent breaking up the chunks of fish
•Season, then ladle into warmed bowls and serve with plenty of chopped fresh parsley
Cook's tip: Make this recipe another time with a 416g can of red or pink wild Alaska salmon instead of pollock. Simply drain the salmon, discarding the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks and add to the bean