Spanish-style fish stew

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Spanish-style fish stew

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  • 0:20 Prep
  • 1:00 Cook
  • 4 Servings
  • Capable cooks

Friends popping over for dinner? This stew is ideal for sharing. Just add a fresh leafy salad and crusty bread – sorted! Or, make this stew on Sunday, then simply reheat it for an easy and impressive weeknight dinner.

Featured in
Winter recipes, Nutrition information

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 chorizo, sliced
  • 1 1/2 teaspoons fennel seeds
  • 1 red onion, coarsely chopped
  • 1 small red capsicum, deseeded, thickly sliced
  • 1 small yellow capsicum, deseeded, thickly sliced
  • 2 teaspoons hot smoked paprika
  • 2 teaspoons sweet paprika
  • 4 (about 300g) kipfler potatoes, cut into 2cm slices
  • 2 large garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 125ml (1/2 cup) light red wine
  • 400g can chopped tomatoes in puree
  • 500ml (2 cups) fish stock
  • 400g can chickpeas, rinsed, drained
  • 2 fresh bay leaves
  • 1/2 teaspoon sugar
  • 1/2 cup fresh continental parsley, chopped
  • 1 lemon, rind finely grated, cut into wedges
  • 4 (200g each) firm white fish fillets
  • Salad leaves, to serve
  • Crusty bread, to serve (optional)

Method

  • Step 1
    Heat oil in a heavy-based frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 minutes or until golden. Transfer to a bowl until required.
  • Step 2
    Add fennel seeds to pan. Cook, stirring, for 30 seconds or until aromatic. Add onion and combined capsicum. Cook, stirring, for 2 minutes or until softened. Add combined paprika and potato and cook, stirring occasionally, for 4-5 minutes. Stir in the garlic and chilli for 1 minute or until aromatic. Add the wine and simmer for 2-3 minutes or until reduced slightly. Stir in the tomato, stock, chorizo, chickpeas, bay leaves, sugar and half the parsley and lemon rind. Season. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender.
  • Step 3
    Add fish to pan. Gently press into vegetable mixture. Cook for 10-15 minutes or until just cooked through. Sprinkle with remaining parsley and lemon rind. Serve with lemon wedges, salad leaves and bread, if using.

  • High fibre
  • High protein
  • Low carb
  • Lower gi

Nutrition

  • 2304 kj

    Energy

  • 17g

    Fat Total

  • 4g

    Saturated Fat

  • 11g

    Fibre

  • 57g

    Protein

  • 30g

    Carbs (total)

All nutrition values are per serve

Notes

To make this recipe ahead:

2 days ahead:

Make the stew up to the end of Step 2. Cool completely, then transfer to an airtight container. Cover and store in the fridge.

On the night:

Reheat the stew, covered, in a heavy-based frying pan over medium heat, stirring occasionally, for 10-12 minutes or until warmed through. Follow Step 3 of the recipe. Make this stew on Sunday, then simply reheat it for an easy and impressive weeknight dinner.

  • Author: Jo-Anne Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au

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