Hearty fish stew

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4


1 tbsp olive oil
2 onions, sliced
1 tsp paprika
1 tsp cayenne pepper
3 sweet potatoes, peeled and cubed
2 thyme sprigs
400g can plum tomatoes
400g can chick peas, drained and rinsed
1 litre fish stock
350g tilapia, cut into 4cm chunks
20g flat leaf parsley, chopped
1 garlic clove, finely chopped
1 lemon, zest, plus juice of ½


1. Heat the olive oil in a large saucepan and sauté the sliced onions until softened (about 5 minutes). Stir in the spices, sweet potatoes and thyme; cover and cook for 5 minutes.

2. Add the tomatoes, chick peas and fish stock, then simmer for 20-25 minutes until the potato is completely cooked through.

3. Gently stir in the tilapia, cover and cook for 3-4 minutes. Meanwhile, mix together the parsley, garlic and lemon zest. Just before serving, season the stew, stir in the lemon juice and sprinkle with the parsley mix.