Whip up this quick fish stew, then check out our Mediterranean fish stew, Brazilian fish stew, cod and chickpea traybake and more of our best fish recipes.


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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