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Photo of Paprika fish & fennel stew by WW

Paprika fish & fennel stew

6
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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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