Cold winters evening? Try our fish stew!
Ingredients:
1 tbsp olive oil
1 tsp fennel seeds
2 carrots (diced)
2 celery sticks (diced)
2 garlic cloves (finely chopped)
2 leeks (thinly sliced)
400g can chopped tomatoes
500ml hot fish stock
2 skinless pollock fillets (about 200g), thawed if frozen, (cut into chunks)
85g raw shelled king prawns
Method: Number of Servings 2 / Prep Time 15 Minutes – Cook Time 30 Minutes
1. Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
2. Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon
Nutritional Information Per Serving:
