Sea Bream Bourdeto (Spicy Paprika Fish Stew)
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Ingredients
- 600 g sea bream fillets
- 1 onion
- 3 garlic cloves
- 2 tsp sweet paprika
- 0.5 tsp dried chilli flakes
- 400 g tinned chopped tomatoes
- 4 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 321 kcal
- Protein
- 30.6 g
- Carbohydrate
- 7.4 g
- of which sugars
- 5.5 g
- Fat
- 18.5 g
- of which saturates
- 2.9 g
- Fibre
- 2.2 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic, sweet paprika and chilli flakes and cook for 1 minute.
- 3
Stir in the tinned chopped tomatoes and 100ml water. Season well and simmer for 12 minutes until thickened.
- 4
Lay the sea bream fillets in the sauce, cover and simmer gently for 8 to 10 minutes until the fish is cooked through and flakes easily.
- 5
Scatter with chopped parsley and serve hot.
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