Spanish Fennel, Tomato & Potato Stew Recipe | Abel & Cole
Spanish Fennel, Tomato & Potato Stew
Clock Image
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.