Page title and description

Fish
Spanish Fish Stew with Fennel, Red Peppers and Saffron
Ingredients
- 1 fennel bulb, thinly sliced
- 1 red pepper, deseeded and sliced
- oil for frying
- 1 garlic clove, finely chopped
- pinch of saffron
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 100ml white wine
- 400g tin of chopped tomatoes
- 150ml vegetable or fish stock
- small bunch of parsley
- 1 lemon, zested and juiced
- 300g diced white fish

Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Heat 2 tablespoons of oil in large saucepan. Fry the fennel and pepper for 10 minutes over a medium heat, until starting to soften. Let them take on some colour but add a dash of water if they look like catching. -
Step 2
Add the garlic, saffron, bay leaf, paprika and tomato purée to the pan. Cook for 1 minute before adding the wine. Let it bubble away until reduced by half. Tip in the chopped tomatoes and stock. Simmer for 15 minutes. -
Step 3
While the stew cooks, finely chop the parsley with the lemon zest and a pinch of salt. Lightly season the fish with salt and pepper. -
Step 4
When the stew is ready, taste and adjust the seasoning. Add the fish to the stew and cook gently for 4-5 minutes, until cooked through. -
Step 5
Divide between 2 bowls and garnish with the parsley and zest. Serve with lemon wedges for squeezing.