Bachelor Fish Stew

PIn it

Introduction

This one-pan stew comes together in 15 minutes using four pantry staples and requires minimal prep—open tins, drain, stir, and simmer. The mackerel provides ready-cooked protein and richness, while curry powder deepens the tomato-bean base into something genuinely satisfying.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 1–2

Ingredients

• 1 tin (400 g / 240 g drained) beans (kidney, soya, black eye, chickpeas, etc.) in brine
• 1 tin (400 g) tomatoes (chopped or plum)
• 1 tin (120 g) mackerel fillets in tomato sauce
• 1 tsp curry powder (or to taste)
• Salt
• Pepper
• Anything else to taste

Instructions

1. Open all the tins. Drain the liquid from the beans.
2. Add all ingredients into a saucepan.
3. Bring to the boil, then cover and simmer, stirring occasionally, until hot enough to eat (5-10 minutes).

Variations

Swap the beans: Use lentils, split peas, or canned chickpeas instead for a different texture and earthy note; each will cook in the same timeframe and won’t change the method.

Add fresh heat: Stir in fresh chilli, hot sauce, or a pinch of cayenne pepper at the start to push the spice profile without extra cooking time.

Boost the vegetables: Add a handful of frozen peas, corn, or diced peppers in step 2; they’ll soften in the 5–10 minute simmer and add colour and sweetness.

Change the fish: Swap mackerel for tinned sardines, tuna, or salmon in tomato sauce; the cooking time stays the same, though flavour will shift from oily to milder.

Make it creamier: Stir in a splash of coconut milk or cream in the final minute to mellow the acidity and add body.

Tips for Success

Drain the beans properly: Don’t skip this step—the canning brine will dilute your stew and make it taste tinny rather than concentrated.

Taste before serving: “Anything else to taste” is your invitation to adjust salt, pepper, and curry powder; mackerel is salty, so go easy at first.

Watch the simmer: Once it boils, lower the heat and keep the lid on so nothing evaporates; you’re reheating and melding flavours, not reducing.

Stir occasionally: This prevents sticking on the bottom and helps the curry powder distribute evenly throughout the liquid.

Storage and Reheating

FAQ

Can I make this ahead?

Yes, but only refrigerate it for a day max; the fish breaks down and the beans become mushy if stored longer.

What if I don’t have curry powder?

Use a pinch of cumin, paprika, or even garlic powder instead; the stew won’t taste identical but will still be tasty and quick.

Can I use fresh tomatoes instead of tinned?

You can, but you’ll need to chop and cook them longer (10–15 minutes extra) to break down into a sauce; tinned tomatoes are faster and more reliable here.

Is this really enough for two people?

It’s enough as a light lunch or supper for one hungry person, or a starter for two; if you’re cooking for two as a main meal, double the recipe.