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All-in-one fish soup

15 minutes

Bonnie’s tomatoey pilchards with samp

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 1½ hours

Ingredients

380 g samp, rinsed and soaked overnight
190 g speckled beans, rinsed and soaked overnight
1 cup chicken stock
2 potatoes, peeled and diced
4 T canola oil
1 onion, roughly chopped
1 T mild curry powder
1 T paprika
1 x 400 g can pilchards in tomato sauce
sea salt and freshly ground black pepper, to taste

Method

1. Place the samp and beans into a saucepan and add chicken stock. Simmer for 11/2 hours, then add potatoes and simmer for a further 15 minutes or until the potatoes are cooked through.

2. Heat the oil in a pan and add the onion. Fry until soft, then add the curry powder and paprika. Add the pilchards and fry for a further 5 minutes. Serve alongside the samp and beans.

Find more beans recipes here

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Bonnie’s tomatoey pilchards with samp

Bonnie’s tomatoey pilchards with samp

Ingredients

Method