A lovely all in one pot fish stew to bring to the table.
Serves 4
3/4 tablespoons olive oil
2 onions, chopped
4 cloves garlic, chopped
1 green chilli, chopped
1 fennel bulb, chopped
2 generous tablespoons smoked paprika
4 medium potatoes, chopped
1x 400g can chopped tomatoes
300ml fish, chicken or vegetable stock
Sea salt and black pepper
500g Hake, skin removed, cut into chunks
juice of half a lemon
In a large pot, heat the olive oil, sauté gently the onions, garlic, chilli and fennel for 4/5 minutes, then stir in the smoked paprika, cook for another minute, add the potatoes, tomatoes, stock and season well. Cover the pot and simmer until the potatoes are just about cooked. If it’s more convenient, you can cook the base ahead. Then 15 minutes before you are ready to eat, reheat the sauce and vegetables, add in the fish and cook for 5/6 minutes, taste for seasoning, add just enough lemon juice to balance the flavours, finish with chopped parsley or the fennel tops and a drizzle of olive oil.
