Spanish fish stew with sweet potatoes
This Spanish fish stew is a healthy, one-pot wonder, complemented with sweet potatoes. It’s ready in half an hour so it’s ideal for a midweek meal all year around. You can make more than needed and freeze the leftover for another meal.
Ingredients
Method
- Cut the onion in half, slice it thinly.
- Heat a little oil in a large, heavy-based saucepan and fry the onion gently until soft.
- Peel the sweet potatoes, cut them into cubes, then add them to the pan, together with the thyme leaves and the spices.
- Pour in the tinned tomatoes and fish soup, add the drained chickpeas. Bring to the boil, then simmer for 20-25 minutes.
- Cut the fish fillets into 3-4 cm pieces and add these to the soup, then cook for 5 minutes under cover.
- Meanwhile, grate the lemon, chop the parsley. Put these in a mortar, add the minced garlic, and make a rough paste with the pestle.
- Taste the soup, season to taste with salt and pepper, then stir in the paste and squeeze in the juice of the lemon
- Serve with wholesome, crusty bread or flatbread.