Skinny Spanish-Style Fish Stew

1. 1

   Take a medium pan, add the fennel and a squirt of nonstick cooking spray; cook until tender. Add the paprika, tomato sauce, and stock. Cook over high heat for 5 minutes, until thickened.

2. 2

   Next, add the cod and shrimp, stir well to coat in the sauce, and simmer for 10 minutes, until both are just cooked through. Season to taste, and add the lemon zest and juice.

3. 3

   Meanwhile, cook the green beans in boiling water for 3-4 minutes, until just tender. Chop cooked cauliflower in a food processor. Toss the cauliflower couscous with a squeeze of lemon juice, and serve with the fish stew and beans, scattered with fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.