Spicy Spanish fish stew with fennel and Tomatoblend

  • 4 persons
  • 10 minutes preparation
  • 15 min.


  1. dash of olive oil
  2. 1 onion, finely chopped
  3. 1 bulb of fennel, chopped into small cubes (save some of the leaves for garnish)
  4. 2 cloves of garlic, pressed or finely chopped
  5. 1 tsp smoked paprika powder, the spicy type
  6. 1 pot Tomato Blend
  7. 400 g whitefish, cubed
  8. 100 g crayfish


1. Heat a little olive oil in a large wok.
2. Gently fry the onion in the olive oil until soft.
3. Add the fennel, garlic, and smoked paprika powder. Cook for five to six minutes.
4. Pour the Tomato Blend in the pan and bring to the boil.
5. Add the fish and cook for five minutes until done.
6. Just before serving, fold the crayfish through the stew and let them warm up in the sauce.
7. Serve hot and garnish with the fennel leaves.

Delicious served with boiled potatoes, rice, or crusty bread.

The tasteful and versatile tomato base

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