Spanish-style fish Stew
For a reduced carbohydrate meal serve with cauliflower rice rather than basmati
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.