Bachelor Fish Stew

Pin it

Introduction

This one-pan stew comes together in 15 minutes using only tinned ingredients—no fresh prep required. The mackerel in tomato sauce provides the protein and base, while beans add bulk and fiber, and a hit of curry powder brings warmth and depth to what would otherwise be a flat dish.

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 curry powder for smoked paprika or chili powder if you want a different warmth profile—paprika gives earthiness, while chili powder adds gentle heat instead of the curry spice notes.

Use canned chickpeas instead of kidney or soya beans for a firmer, slightly sweet texture that holds its shape better during simmering.

Add a tin of coconut milk (100–150 ml) in place of some of the tomato liquid for creaminess and subtle sweetness that mellows the curry spice.

Stir in frozen spinach or kale in the last 2 minutes of cooking for extra greens without additional prep.

Use canned tuna or sardines in place of mackerel if you prefer a milder fish flavor or have a different tin on hand.

Tips for Success

Drain the beans properly. Canned beans come packed in starchy brine; draining removes excess salt and prevents the stew from becoming gluey.

Taste before serving. “Anything else to taste” is genuine—add extra curry powder, salt, or pepper once the stew is hot; it’s much easier to adjust than to start over.

Don’t skip the cover. Covering the pan traps heat and steam, bringing the stew to temperature faster and allowing flavors to meld during the simmer.

Stir occasionally but not constantly. Occasional stirring prevents sticking and ensures even heating without breaking apart the fish or beans.

Let it rest 1–2 minutes off the heat. This allows the temperature to stabilize and makes it safer to eat straight from the pan.

Storage and Reheating

This stew keeps in an airtight container in the fridge for up to 3 days. The texture remains good—the beans hold firm and the fish doesn’t break down further. It does not freeze well; the fish texture degrades significantly after thawing.

To reheat, transfer to a saucepan and warm over medium heat, stirring gently, for 3–4 minutes until hot throughout. You can also microwave in a covered bowl for 1–2 minutes, stirring halfway through. Add a splash of water if it thickens too much while standing.

FAQ

Can I make this without curry powder?

Yes. Omit it or replace with a pinch of ground cumin, dried oregano, or smoked paprika for a different but equally valid flavor profile. The stew works as a basic tomato-and-beans dish on its own.

What if I don’t have mackerel?

Any canned fish in sauce works—tuna, sardines, or pilchards will all deliver similar results. Choose whichever you prefer or have available; cooking time and method stay the same.

Can I add fresh ingredients to this?

Yes. Diced onion, garlic, fresh chili, or a squeeze of lemon juice all integrate well. Add them to the pan before bringing to the boil so they soften slightly during the simmer.

Is this really enough for two people?

It is if served as a main with bread or rice on the side. If you want a more substantial meal, double the recipe or serve with a grain.