Skip to content
Smoky fish stew with lemon and parsley recipe

Smoky fish stew with lemon and parsley recipe

18 ratings

See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 222 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 1tbsp olive oil
  • 1 onion, thickly sliced
  • 1 garlic clove, finely chopped
  • 1tsp fennel seeds, crushed
  • 1tsp smoked paprika
  • 300ml (½pt) reduced-salt veg stock
  • 400g tin chopped tomatoes
  • 400g (13oz) miniature or baby new potatoes, halved
  • 450g (14½oz) frozen white fish fillets
  • small handful curly parsley, chopped
  • 1 lemon, finely zested, cut into wedges
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 4%
  • Sugars

    7g 8%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 26.2g Protein 21.6g Fibre 4.1g


  1. Heat the oil in a large pan and cook the onion, garlic and fennel seeds for 5 minutes, until softened. Stir in the smoked paprika and cook for another 2 minutes.
  2. Add the stock, chopped tomatoes and new potatoes, bring to the boil and cook for 15-20 minutes, until the potatoes are almost done.
  3. Add the frozen fish fillets to the pan, bring back to the boil and simmer gently for another 8-10 minutes, or until cooked through. Break up the fish a little as you stir and season.
  4. Mix the parsley and lemon zest. To serve, spoon the stew into 4 bowls and scatter over the parsley and lemon mixture. Serve with lemon wedges.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus