Kcal 137
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Serving Size 4
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Cooking Time 15min
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Preparation 10min
Fish Stew With Chilli
Instructions
Steam onions, fennel, chilli, ground fennel seeds, and garlic.
Add paprika, thyme, saffron, bay leaves, and tomatoes.
Bring to a simmer with the vegetable stock.
Add the fish to the stew, along with the almonds.
Serve with spinach, quinoa, and lemon wedges.
Ingredients
1 onion, chopped
1 fennel bulb, chopped
1 red chilli, finely chopped
1 tin plum tomatoes
6 tbsp olive oil
1 tsp fennel seeds, ground
2 cloves of garlic, crushed
450g white fish fillet
85g toasted almonds, ground
90ml vegetable stock
½ tsp sweet paprika powder
1 tbsp fresh thyme leaves
1 tsp saffron
3 fresh bay leaves
240g quinoa
240g spinach
1 lemon, cut into wedges
