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Nutrition: Per serving

  • kcal253
    low
  • fat9g
    low
  • saturates1g
  • carbs14g
  • sugars13g
  • fibre6g
    high
  • protein26g
  • salt0.7g

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.

Recipe from Good Food magazine, March 2023

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.8 ratings

tthwaites

Delicious, quick and healthy recipe. Cant stop making this. Couldn’t find fennel bulbs last time so used half a medium celeriac chopped into small cubes. Simmered for a little longer but tasted great.

glib.writer.0b

Made this with cod and served with ciabatta. It was easy and tasty. Will add black olives next time.

janpygE3JqL

Delicious and straightforward, takes the feat out of cooking fish.

suesouthworth14

Well, I made it after moaning about the recipe. Used fresh tomatoes but the recipe was pleasant, it needs a fish with flavour of it’s own I think.

darlybabe

question

Substitute for fennel?

Palomarenteria

I’d use a jar of piquillo peppers

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