Mediterranean fish stew

Name: Mediterranean fish stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil; ½ fennel bulb finely sliced; 1 small onion finely chopped; 2 garlic cloves crushed; 250ml vegetable stock; 1 tsp smoked paprika; 1 x 400g can cherry tomatoes; 1 tsp sherry vinegar; 2 hake fillets or any other white fish; small handful of parsley finely chopped; crusty bread to serve

Ailsa Burt

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.42 ratingsRate

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Get a smoky kick from the paprika in this easy fish stew with fennel and tomato flavours. Serve with crusty bread and bring a little warmth to cooler days

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
½ fennel bulb

finely sliced
1 small onion

finely chopped
2 garlic cloves

crushed
250ml vegetable stock
1 tsp smoked paprika
1 x 400g can cherry tomatoes
1 tsp sherry vinegar
2 hake fillets

or any other white fish
small handful of parsley

finely chopped
crusty bread

to serve

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Nutrition: Per serving

kcal253

low
fat9g

low
saturates1g
carbs14g
sugars13g
fibre6g

high
protein26g
salt0.7g

Method

step 1

Heat the oil in a deep frying pan over a high heat and fry the fennel, onion and garlic for 1 min. Pour in the stock and bring to a simmer, then cook for 5 mins until the veg is tender.
step 2

Stir in the paprika, tomatoes, vinegar and a pinch of sugar. Simmer gently for 5 mins until thickened slightly. Nestle the fish into the mixture and cover with a lid. Cook for 5 mins more until the fish is tender and cooked through. Check the seasoning, sprinkle over the parsley, then serve with crusty bread on the side.

Recipe from Good Food magazine, March 2023

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A star rating of 4.8 out of 5.42 ratings

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