Zarzuela – Fennel and Fish stew
SERVES 4-6
INGREDIENTS
2 onions
3 tblsps olive oil
3 garlic cloves
1 fennel bulb
2 bay leaves
2 thyme sprigs
1 tsp smoked paprika
250ml white wine or dry vermouth
800g filleted skinless loin of hake or other white fish
2 prepared squid, including wings and tentacles
8 raw king prawns
Salt and black pepper
METHOD
1 Peel the onions, cut in half and slice into thin half-moons. Heat the oil in a large deep frying pan or
