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 fish fillets (about 200g), thawed if frozen, and cut into chunks

85g raw shelled king prawns


  • 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.
  • Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Source: stew

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