Skinny Spanish Fish Stew
Flavour-packed skinny Spanish fish stew can be ready in just 30 mins. Made with cod, king prawns and a rich tomato sauce, this mouth-watering dish serves 1 and works out at only 236 calories per serving – perfect if you’re counting calories or trying to be good. This stew is served with a homemade cauliflower couscous, which is light and easy to make.
Skinny Spanish Fish Stew
Ingredients
- spray oil
- 100 g fennel sliced, fronds reserved
- 1 tsp sweet or hot smoked paprika
- 125 g tomato passata
- 125 ml vegetable stock
- 100 g cod
- 75 g fresh king prawns
- zest and juice of 1 lemon
- 40 g green beans
- 80 g cauliflower florets
- 1 tbsp chopped fresh parsley
Instructions
- Put a squirt of spray oil and the fennel into a medium pan on a low-medium heat and gently cook until tender.
- Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 mins, until thickened.
- Add the cod and fresh king prawns, stir well to coat in the sauce and cook for a further 5 mins, until both are just cooked through. Season to taste and add lemon zest and juice.
- Meanwhile, cook the green beans in boiling water for 3-4 mins, until just tender. Whizz the cauliflower in a food processor.
- Toss the cauli ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.
Notes
If you've got leftovers, store in an airtight container in the fridge for up to 1 day. Re-heat thoroughly before serving.
