Fish Stew

Ingredients:

1/4 cup green lentils

1/4 cup yellow split peas

1/4 cup pearl barley

2 sticks celery

diced 2 carrots, peeled and chopped

2 shallots or 1 medium onion, diced

2 tablespoons olive oil

500ml vegetable stock

1 tablespoon Worcestershire sauce

1 bay leaf

1/2 teaspoon thyme

1/2 teaspoon oregano

Salt & pepper to taste

Method:

Heat the olive oil in a large pan over medium heat

Toss in the onion, and carrots and sauté for five minutes

Stir in the thyme, oregano and a pinch of salt & pepper then continue to sauté for a few more minutes

Add the Worcestershire sauce and stock then turn the heat to high so that the liquid starts to boil

Cook for about ten minutes, allowing the wine to reduce by half

Then add the bay leaf, lentils and the pearl barley and allow to cook on high for about five more minutes

Reduce the heat to a simmer with the lid partially on and allow to cook for about twenty to thirty minutes

Add the cod fillets, replace the pan lid and cook for a few minutes

When cooked, flake into the stew

Add more salt & pepper to taste if necessary, then serve