Inspired living

Fish with Sweet Paprika Recipe

Portuguese-inspired fish and sweet paprika stew recipe

Credit: Lee Holmes

You don’t even need to make a fish stock for this wonderful dish — the aromatics and anchovies add a great depth of flavour. Even if you don’t like anchovies, use them. The dish doesn’t taste like anchovies at all!

Serves: 4



  • 4 large garlic cloves, peeled
  • 4 anchovy fillets
  • 2 tbsp extra-virgin olive oil
  • 1 large brown onion, chopped
  • 1 celery stalk, chopped
  • 1 fennel bulb, diced, fronds reserved for serving
  • 800g tinned chopped tomatoes
  • 2 tbsp tomato paste
  • ½ tsp sweet paprika
  • ½ tsp chilli flakes or ½ fresh red chilli
  • Pinch saffron threads (optional)
  • 500mL filtered water
  • 4 thyme sprigs, tied in bundle with kitchen string
  • 700g firm white fish, such as ling or cod, pin-boned, skin removed & cut into large pieces
  • Juice 1 lemon
  • Salt & pepper
  1. Using mortar and pestle, mash garlic cloves and anchovies to paste. Set aside.
  2. Heat olive oil in large saucepan over medium heat. Sauté onion, celery and fennel for 3–4 mins, or until softened.
  3. Add mashed garlic and anchovies. Cook, stirring, for about 1 min, or until mixture is fragrant, then add tomato, tomato paste, paprika, chilli and saffron, if using.
  4. Cook, stirring often, for 10–15 mins, or until tomato has cooked down a bit and mixture is aromatic.
  5. Stir in water and thyme sprigs and bring to simmer. Reduce heat to low, cover partially and simmer for 30 mins.
  6. Add fish, then cover and simmer for about 4 mins, or until fish is just cooked through.
  7. Remove from heat and remove thyme sprigs. Add lemon juice and season to taste with sea salt and freshly ground black pepper.
  8. Serve immediately, scattered with reserved fennel fronds.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.