Quick fish stew
- Preparation and cooking time
- Total time
- Easy
- Serves 3-4
Ingredients
- 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
Method
- 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.
