Name: Spanish fish stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1 onion; 1 clove garlic; 1 tsp fennel seeds; 1 tsp sweet paprika powder; 300ml fish broth; 1 tin chopped tomatoes; 400g baby new potatoes; 400g white fish fillets (frozen); 1 lemon; 1 handful parsley leaves

Spanish fish stew

28 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This Spanish fish stew is a delicious and healthy soup. And it's so easy to make! It's a regular dish on my dining table all year round - I always supplement it with seasonal vegetables such as carrots, peas or beans.

Ingredients

1 Tbsp olive oil
1 onion
1 clove garlic
1 tsp fennel seeds
1 tsp sweet paprika powder
300ml fish broth
1 tin chopped tomatoes
400g baby new potatoes
400g white fish fillets (frozen)
1 lemon
1 handful parsley leaves

Instructions

Cut the onion in half, then slice thinly.
Grind roughly the fennel seeds in a mortar.
Rub the new potatoes, cut in half if they are bigger than bite size.
Heat the oil in a heavy based saucepan, then soften the onion, garlic and fennel seeds for about 5 minutes while constantly stirring. Add the paprika, stir for one minute.
Add the potatoes, stir for a minute, then pour in the stock and the tinned tomatoes. Bring to the boil, then simmer for 10 minutes at low-temperature.
Meanwhile, grate the lemon zest, then cut the lemon into wedges. Chop up the parsley.
When the potatoes are tender, but not completely cooked through, add the frozen fish, cover and cook for 10 minutes.
Season with salt and pepper, then stir in most of the lemon zest and parsley. Gently stir through - the fish falls apart a bit.
Serve with lemon wedge, scattered with the remaining parsley.

Tips

You can add carrots, swede, broccoli, tined beans or chickpeas to the stew together with the potatoes. For the last five minutes green beans, green peas, spinach or kale can be added too! I sometimes make it with sweet potatoes instead of normal potatoes.