Spanish Fennel, Tomato & Potato Stew

Total: 60 mins

Inspired by the smoky flavours of Spain, this hearty, veg-packed stew is brimming with fresh, fragrant herbs like rosemary and garlic, and warming spices including toasty cumin and the gentle heat of smoked paprika.

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242 kcal
(per portion)

Ingredients you'll need

2 fennel bulbs
3 onions
3 garlic cloves
A handful of rosemary, leaves only
2 tsp smoked paprika
2 tsp ground cumin
1kg potatoes
100g baby leaf spinach
400g tinned cherry tomatoes
1 vegetable stock cube
1 lemon

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
1ltr boiling water

You'll need

Large pan with lid
Vegetable peeler
Measuring jug

Step by step this way

1.
Trim the bases off the fennel bulbs, along with any woody tops. Save any fronds for later in the recipe. Halve and thinly slice the fennel bulbs. Peel the onions and thinly slice them. Peel and crush or finely chop the garlic. Pick the rosemary leaves off their stalks and finely chop the leaves.
2.
Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the onions, fennel, garlic and rosemary. Sprinkle in 2 tsp smoked paprika, 2 tsp ground cumin and a generous pinch of salt and pepper. Fry for 12-15 mins, stirring often, till the veg are softened and slightly browned.
3.
While the veg cook, peel the potatoes. Cut them into 1-2cm-thick chunks. Fill and boil your kettle.
4.
Slide the potatoes into the pan. Tip in the tin of cherry tomatoes. Crumble in the stock cube and pour in 1 ltr boiling water. Pop a lid on the pan. Return the stew to the boil, then reduce the heat to a simmer and cook for 30 mins, till the potatoes are tender.
5.
When the stew is nearly ready, stir in the spinach leaves. Grate in the lemon zest. Squeeze in half of the lemon juice. Taste the stew and add more salt and pepper or lemon juice if needed.
6.
Ladle the stew into deep bowls and drizzle a little olive oil over the top of each dish. Scatter over any reserved fennel fronds and serve.

Tip
Keep & Eat
Any leftover stew will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into smaller portions, cool completely then seal and chill or freeze. Defrost overnight from frozen, and reheat it till piping hot all the way through, adding a little extra water if needed.
Tip
Taking your one-pot to a whole stew level
This stew makes a marvellous meal for 6 on its own, but a few sides can make it go even further. Serve with a side of crusty bread, nutty basmati rice or couscous to mop up the flavoursome sauce, and add a lemony rocket and courgette ribbon salad for freshness and zing.

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