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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Cut the onion in half, then slice thinly.
  2. Grind roughly the fennel seeds in a mortar.
  3. Rub the new potatoes, cut in half if they are bigger than bite size.
  4. 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.
  5. 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.
  6. Meanwhile, grate the lemon zest, then cut the lemon into wedges. Chop up the parsley.
  7. When the potatoes are tender, but not completely cooked through, add the frozen fish, cover and cook for 10 minutes.
  8. Season with salt and pepper, then stir in most of the lemon zest and parsley. Gently stir through - the fish falls apart a bit.
  9. Serve with lemon wedge, scattered with the remaining parsley.