P2 hCG Recipe | Spanish Fish Stew w/ Tomatoes – SP
P2 hCG Recipe | Spanish Fish Stew w/ Tomatoes – SP
Servings
2servings
Servings
2servings
Ingredients
  • 7oz white fish(100g per 3.5 oz) skinless, cut into cubes
  • 2tbsp onionminced
  • 2tsp lemon juice
  • 1tbsp flat-leaf parsleyfreshly chopped
  • 1tbsp oreganofreshly chopped
  • 1tsp garlic powder
  • 2tsp smoked paprika
  • 1/4tsp red pepper flakes
  • 1tsp saltor to taste
  • 1/2tsp black pepper
  • 1.75cups chopped tomatoes
  • 1.5cups vegetable broth
  • flat-leaf parsleychopped for garnish
Instructions
  1. In a small bowl, stir together lemon juice, flat-leaf parsley, oregano, and garlic powder.
  2. Add onion to a medium saucepan and top with 1/4 cup vegetable broth. Cook for 5 minutes until onion is softened. Add herb lemon mixture and cook another 2 minutes.
  3. Stir in paprika, red pepper flakes, salt, pepper, tomatoes, and remaining vegetable broth. Simmer for 15 to 20 minutes until reduced slightly.
  4. Nestle fish chunks into the stew. Reduce heat to low and cover. Cook 8-10 min until fish is cooked.
  5. Remove from heat and serve. Garnish with fresh parsley.
Recipe Notes

If you like a spicier soup, add more red pepper flakes at the end of cooking the soup base as desired for more heat.

Make stock in double or triple batches and freeze in small portions to make the soup any night during the week. Simply reheat on the stove and add cod pieces, cooking until fish is done.