Name: Quick fish stew
Total time: 40 min
Yield: Serves 3-4
Ingredients: 1 tbsp olive oil; 1 bulb fennel, thinly sliced; 3 cloves garlic, thinly sliced; 1 tbsp fennel seeds; 1 tbsp sweet smoked paprika; 1 tbsp tomato purée; 150ml white wine; 400g tin cherry tomatoes; 400g tin butter beans, rinsed and drained; 100g kale, chopped, tough stalks discarded; 180g raw prawns; 300g skinless white fish (such as cod, coley or haddock), cut into 4cm pieces; 50g feta, crumbled; a small bunch flat-leaf parsley, chopped; crusty bread, to serve

One-pan Fish Stew in a White Bowl on a Blue Wooden Board

1 tbsp olive oil
1 bulb fennel
thinly sliced
3 cloves garlic
thinly sliced
1 tbsp fennel seeds
1 tbsp sweet smoked paprika
1 tbsp tomato purée
150ml white wine
400g tin cherry tomatoes
400g tin butter beans
rinsed and drained
100g kale
chopped, tough stalks discarded
180g raw prawns
300g skinless white fish (such as cod, coley or haddock)
cut into 4cm pieces
50g feta
crumbled
a small bunch flat-leaf parsley
chopped
crusty bread
to serve

Method

step 1
Heat the olive oil in a large, lidded, non-stick frying pan over a medium-high heat and cook the fennel for 4-5 minutes or until caramelised. Turn down the heat and add the garlic, fennel seeds, paprika and tomato purée, and cook for 1 minute. Pour in the wine and bubble for a minute before adding the tomatoes, beans and half a tin of water. Season lightly and simmer for 15 minutes.
step 2
Season the sauce again, if needed, and stir through the kale. Nestle in the prawns and fish pieces, put on the lid and simmer gently for 5 minutes until the fish is just cooked through. Sprinkle over the feta and parsley, and serve with crusty bread.