Spanish fish stew
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
Method
- 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.