Quick and easy fish stew
Quick and easy 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 heated to a simmer
- 2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
- 85g raw shelled king prawns
Instructions
- 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.
5 min - 2
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.
15 min - 3
Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
2 min
Nutrition
Per serving (based on 2 servings)

