Spanish Fennel & Tomato Stew | Abel & Cole
Spanish Fennel & Tomato Stew
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Prep: 15 mins
Cook: 45 mins
Inspired by the smoky flavours of Spain, this veg-packed stew is brimming with spices and fresh herbs. There's fragrant rosemary, sweet garlic, toasty cumin and a dash of gentle heat from smoked paprika. A tasty mix that'll transport you to sunnier climes with just one spoonful.
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251 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
  • ½ tbsp ground cumin
  • 1kg potatoes
  • 400g tinned cherry tomatoes
  • 1 vegetable stock cube
  • 100g baby leaf spinach
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2-3 tbsp olive oil
  • 1ltr boiling water
Step by step this way
  • 1.

    Trim the bases of the fennel bulbs along with any woody tops. Save any fronds for later in the recipe. Halve the fennel bulbs and thinly slice. Peel the onions and thinly slice. Peel the garlic and crush or finely chop. Pick the rosemary leaves and finely chop.

  • 2.

    Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the chopped onions, fennel, garlic and rosemary. Sprinkle in 2 tsp smoked paprika, 1 tbsp ground cumin and a generous pinch of salt and pepper. Fry for 12-15 mins, till the vegetables are softened and slightly caramelised.

  • 3.

    While the vegetables cook, scrub and peel the potatoes, and cut them roughly into small 1-2cm chunks.

  • 4.

    Slide the potatoes into the pan with the vegetables. Tip in the tin of cherry tomatoes. Crumble in the stock cube and pour over 1ltr boiling water. 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. Have a taste of 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. Scatter on any reserved fennel fronds and serve.

  • Tip

    Keep & Eat
    Cool the stew, divide into smaller portions and store in the fridge for up to 3 days or freeze for up to 3 months. Defrost and reheat thoroughly before eating.

  • Tip

    Taking your one-pot to a whole stew level
    This stew will easily feed 6 on it's own, but with a couple of additions it will go even further. Serve with crusty bread to mop up the tomatoey sauce, and for a little freshness, try making a salad of courgette ribbons and rocket leaves tossed with a tangy dressing and serve on the side.

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