Published Friday, 15 October, 2010 by Robs
Cut the fish (you can replace with chicken if you don't have fish) into bite-sized pieces and put in the bottom of an oven-proof dish.
Put all the veggies on top of the fish. Salt and pepper.
Pour the Cup-a-Soup powder (you can use any flavour but I find potato and leek flavour is best for this recipe) over the dish and stir in enough COLD water to half-cover the vegetables.
Place the potato slices on top of the stew and put in the oven. Cook at 190 degrees until the fish is thoroughly cooked and the vegetables are soft.
Serves 2. Delicious and warming, perfect for Autumn and winter.