Mediterranean fish stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 2 cloves garlicsliced
- a small bulb fennelhalved and shredded
- a pinch (optional) dried chilli flakes
- 1 tsp paprika
- 150ml white wine
- 1 × 400g tin plum tomatoes
- 300ml chicken stock
- 400g firm white sustainable fishcut into chunks
- 250g cooked peeled prawns
- a bunch chopped flat-leaf parsley
Nutrition:
- kcal241
- fat7.5g
- carbs6.5g
- fibre1.7g
- protein34.3g
- salt1.95g
Method
step 1
Heat 2 tbsp olive oil in a large, wide pan. Add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. Add the chilli and paprika, then tip in the wine and simmer until almost gone.
step 2
Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. Turn down to a gentle simmer and add the white fish, cover and cook for 3 minutes.
step 3
Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread.
