Fish, pepper and fennel stew

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 1 tablespoon(s) olive oil
• 2  red onions, roughly chopped
• 2  red peppers, roughly chopped
• 1 head(s) fennel, roughly chopped
• generous splash fino sherry
• 4  tomatoes, skinned
• 400 gram(s) can chopped tomatoes
• 1 pinch(es) smoked paprika
• 450g/1lb haddock, skinned and cut into large chunks

Method

1. In a large, wide saucepan, heat oil, then add onion and cook till transparent. Add peppers and fennel and cook for a few mins. Raise heat and add sherry and cook for 5 mins. Then add fresh tomatoes, canned tomatoes and paprika, and simmer gently for about 15 mins.
2. Add fish and tuck it in under tomato mixture. Put a lid on and cook for another 10-15 mins. Serve with crusty bread.

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