Mediterranean fish stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
