![Mediterranean fish stew Mediterranean fish stew in a pan with a spoon](https://images.immediate.co.uk/production/volatile/sites/30/2023/02/Fish-stew-39c9259.jpg?quality=90&resize=556,505)
Mediterranean fish stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- ½ fennel bulbfinely sliced
- 1 small onionfinely chopped
- 2 garlic clovescrushed
- 250ml vegetable stock
- 1 tsp smoked paprika
- 1 x 400g can cherry tomatoes
- 1 tsp sherry vinegar
- 2 hake filletsor any other white fish
- small handful of parsleyfinely chopped
- crusty breadto serve
Nutrition: Per serving
- kcal253low
- fat9glow
- saturates1g
- carbs14g
- sugars13g
- fibre6ghigh
- 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.