Fertility Meal Plan

Spanish Fish Stew

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 35 minutes

1 tbsp. olive oil
2 onions, finely sliced
1 red pepper & 1 yellow, sliced into small strips
300g sweet potato, peeled and diced
1 tsp smoked paprika
2 garlic cloves, grated / crushed
Zest and juice of 1 lemon
1 can chopped tomatoes
1 tsp vegetable bouillon e.g. Marigold / 1 veg stock cube e.g. Kallo
1 tin chickpeas, drained
500g cod, hake or other white fish fillets, skinned and cut into large chunks Handful fresh parsley, chopped


  1. Sauté the onions, peppers and sweet potato in the olive oil in a large pan for c. 10 minutes on a low heat until soft
  2. Add the garlic and smoked paprika and cook for another 2 minutes
  3. Next add the lemon juice and zest, tinned tomatoes , ½ can water and the bouillon / stock cube, season and simmer on a low heat for 12 - 15 minutes until sweet potatoes are almost done
  4. Add in the chickpeas and stir through. Then place the fish pieces on top of the stew, cover and cook for a further 5 minutes or until the fish is cooked
  5. Sprinkle with the chopped parsley
  6. While the fish stew is cooking, steam a mix of vegetables and serve alongside stew together with some wholegrain rice
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