Paprika fish & fennel stew
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The slight aniseed flavour of fennel is great paired with white fish, while paprika adds a smoky spiciness.
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Fennel
1 individual, finely sliced, fronds reserved
Garlic
2 clove(s), crushed
Paprika
1½ teaspoon(s), level, sweet smoked
Fish stock pot
1½ pot(s), unprepared, made with hot water
Passata
500 g
Cod, raw
250 g, cut into chunks
Prawns, Raw
180 g
Parsley, fresh
1 tablespoon(s), finely chopped
Lemon Juice, Fresh
10 ml, plus wedges to serve
Crusty white bread roll
200 g, 4 x 50g
Instructions
1
Heat the oil in a medium pan and cook the onion and fennel over a medium heat for 6-8 minutes until soft, then add the garlic and paprika for another minute
2
Add the fish stock and passata, season to taste and bring to a simmer. Turn the heat down, add the cod and prawns and cook for 3-4 minutes until just cooked through, then stir in the parsley and lemon juice. Serve topped with the reserved fennel fronds and the bread rolls on the side.
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