Span­ish-style fish Stew

For a re­duced car­bo­hy­drate meal serve with cau­li­flower rice rather than bas­mati

Style at Home (UK) - - Everyday Dinners -

Takes 30mins serves 4 240g rice 400g fennel, slices and the fronds re­served 1tbsp olive oil 4tsp sweet smoked pa­prika 500g tomato pas­sata 500ml hot veg­etable stock 400g cod, cut into chunks 300g fresh king prawns Zest and juice 2 lemons, plus a lit­tle ex­tra juice 160g green beans

1 Cook the rice in a pan of sim­mer­ing water for 10-15 mins un­til cooked. While the rice is cook­ing, gen­tly fry the fennel in the oil un­til soft. Add the pa­prika, pas­sata and stock to the fennel. Cook for 5 mins un­til thick­ened. 2 Add the cod and prawns, stir well to coat in the sauce and sim­mer for 10 mins, un­til both are just cooked through. Sea­son to taste and add the lemon zest and juice. 3 Cook the green beans in the boil­ing water for 3-4 mins un­til just ten­der. Drain the rice and serve with the stew.

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