Spanish Fennel & Tomato Stew

Total: 60 mins

Inspired by the smoky flavours of Spain, this hearty, seasonal 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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260 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
400g tinned cherry tomatoes
1 vegetable stock cube
100g baby leaf spinach
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.
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 1-2 cm-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. 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
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 overnight and reheat till piping before eating, adding a little extra water if needed.
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. A side of nutty basmati rice, couscous or bulgar wheat will also add oomph to your meal.

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