Fish and fennel stew
Looking for a tasty menopause weight loss dish? This fish stew is low in fat, low in carbs, it’s lip-smackingly lovely and light too. What’s not to like about this flavoursome dish!
Aromas of smoked paprika and fennel combine to make a quick, simple and wonderfully healthy dinner dish.
We adapted an Adam Gray recipe.
Serves: 4
Prep time: 8 mins
Cook time: 25 mins
Ingredients
Method
Heat the rapeseed oil in a heavy-based pan over a medium heat. Once the oil is hot, add the onions, fennel and garlic and sweat until softened but not coloured, then add the paprika, chilli flakes if using) and stir to combine.
Add the chopped tomatoes and the fish (or chicken) stock and bring to a boil. Once boiling, reduce the heat and simmer over a low heat for 10 minutes, stirring occasionally.
Lower the heat and add the fish to the pan. Simmer for 4 minutes until the fish is almost cooked, then add the tiger prawns and cook until the prawns are pink and just cooked through.
Season to taste with salt and white pepper and garnish with the fennel tops. Serve immediately.