Bachelor Fish Stew

Introduction

This one-pan stew comes together in under 15 minutes from opening tins to eating, making it a reliable weeknight option when you need protein and vegetables with minimal effort. The canned mackerel brings richness and omega-3s, while the beans add bulk and fiber—you’re eating a complete meal from four basic ingredients plus seasonings.

Recipe Details

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

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 white beans, lentils, or split peas instead of kidney or black eye beans. This changes the texture and earthiness but keeps the protein content stable.

Add fresh vegetables: Dice half a bell pepper, half an onion, or a handful of frozen peas and stir them in before simmering. They soften in the time it takes the stew to heat through and add freshness.

Increase the spice: Use 1.5–2 tsp curry powder and add a pinch of cayenne or fresh chili if you want heat. Start with less and taste as you go.

Swap the fish: Use canned tuna, salmon, or sardines in tomato sauce instead of mackerel. Each brings a different flavor profile but works the same way structurally.

Thicken the broth: If you prefer a denser stew, mash some of the beans against the side of the pan before serving, or simmer uncovered for an extra 3–5 minutes to reduce liquid.

Tips for Success

Drain the beans properly. Canned beans in brine can make the stew watery if you skip this step. Tip them into a fine sieve and let the liquid run off for 10 seconds.

Don’t skip the curry powder. Even 1 tsp makes a noticeable difference in depth. Stir it in at the start so it blooms slightly rather than tasting raw.

Taste before serving. Because you’re working with canned ingredients, salt levels vary by brand. Add salt and pepper at the end, tasting as you go, rather than seasoning blind.

Cover while simmering. This keeps the heat in and prevents the stew from drying out during the brief cooking time.

Storage and Reheating

FAQ

Can I make this ahead and reheat it later?

Yes. Prepare it fully, cool it to room temperature, then refrigerate. It reheats well on the stovetop or in the microwave and keeps for 3 days.

What if I don’t have curry powder?

Use 1 tsp ground cumin, smoked paprika, or Italian seasoning instead. Each shifts the flavor direction slightly but keeps the stew balanced.

Is this recipe filling enough for a main course?

For one person, yes—the beans and fish provide solid protein and the tomato broth is satisfying. For two people, serve it alongside rice, crusty bread, or a side salad.

Can I use fresh tomatoes instead of canned?

You can, but you’ll need about 3 medium fresh tomatoes, chopped. The stew will take a few extra minutes to warm through and won’t have quite the same body as the canned version provides.