Name: Quick and easy fish stew
Cook time: 25 min
Total time: 35 min
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

3 steps

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

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

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

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Quick and easy fish stew