Kcal 137

Fish Stew With Chilli


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.


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