Pork and Fennel Stew

Preparation time: 
min -
Published on
August 13, 2019

Both comforting and light, this stew can be enjoyed all year round. Paprika, pork, fennel and lemon, immerse yourself in Spain, any day of the week!


1 serving




    1. Brown the pork on all sides, in a heavy based frying pan over a high heat. Transfer to a casserole pot or a slow cooker.
    2. Add the onion, garlic fennel seeds, smoked paprika, lemon peel and bay to the frying pan, toast for 1–2 minutes.
    3. Add tomatoes and white wine, reduce. Transfer to a casserole, add bone broth and season to taste. Bring to the boil and simmer for at least 2.5 hours (the longer, the better)
    4. At the end of cooking if the sauce is too runny, bring to the boil and reduce.
    5. Finish with a spritz of lemon juice and chopped parsley. Adjust seasoning to your taste.
    6. Serve with cauliflower mash, roast aubergine or your favourite green veg.

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