Bachelor Fish Stew

Introduction

This is a genuine one-pan meal that comes together in 15 minutes from shelf-stable ingredients—no fresh prep required. A tin of mackerel in tomato sauce provides the protein and richness, while beans add bulk and fiber, and curry powder gives everything a warm, savory backbone.

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 bean type: Use white beans, lentils, or chickpeas instead of kidney beans for a different texture and flavor profile—white beans create a creamier base, while lentils add earthiness.

Add heat and spice: Stir in a pinch of cayenne pepper or fresh chili flakes during cooking to shift the flavor from warm curry to spicy.

Bulk it out: Add a handful of frozen vegetables (peas, corn, diced carrots) in the last 2 minutes of simmering to increase volume and nutrition without extending cook time significantly.

Change the curry note: Replace curry powder with garam masala, smoked paprika, or harissa for a different spice direction while keeping the same cooking method.

Make it brothier: Add 100 ml of vegetable or chicken broth when you add the other ingredients to create a thinner, soup-like consistency instead of a thick stew.

Tips for Success

Drain the beans thoroughly: Use a sieve and let the liquid run off completely. This prevents the stew from becoming too watery and lets the curry and tomato flavors concentrate.

Taste before serving: The “anything else to taste” line matters—the stew benefits from a final pinch of salt, a grind of pepper, or even a squeeze of lemon juice or vinegar to brighten the flavor.

Don’t skip the cover: Simmering covered keeps the heat steady and prevents the top from drying out while the center heats through.

Use the mackerel in tomato sauce, not plain: The tomato coating around the fish adds body and flavor to the broth; if you only have plain mackerel in oil, drain it and add a splash of tomato puree or extra tomatoes instead.

Check doneness by temperature, not time: The “5–10 minutes” is a range because it depends on how hot your stove runs and how much liquid you have. Stir occasionally and pull it off the heat once it’s steaming throughout and the beans are warmed all the way through.

Storage and Reheating

Store in an airtight container in the fridge for up to 2 days. The flavors meld and intensify after a day, so it’s often better on day two.

Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if it’s too thick. Alternatively, microwave in a covered bowl for 1–2 minutes, stirring halfway through.

FAQ

Can I use fresh fish instead of tinned mackerel?

Yes, but you’ll need to adjust the cooking method. Flake or cube fresh mackerel or another firm fish and add it to the simmering beans and tomatoes in the last 2–3 minutes so it doesn’t overcook and fall apart.

What if I don’t have curry powder?

The stew will still work without it—the tomato and fish provide flavor on their own—but you’ll lose the warm spice note. A pinch of ground cumin or a small amount of smoked paprika adds similar warmth if you have either on hand.

Is this recipe really just for one person?

The ingredients listed feed 1–2 people as a main course, depending on appetite. If you’re cooking for two and want leftovers or a heartier meal, double the entire recipe.

Can I prep this in advance?

Not really—the fish will break down further and the texture will suffer if you store it mixed with the other ingredients. Open the tins and keep them separate in the fridge, then combine and cook fresh when you’re ready to eat.