Low-fat fish stew

PT40M

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Ingredients

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1
Heat the rapeseed oil in a heavy-based pan over a medium heat. Once the oil is hot, add the onions, fennel and garlic and sweat until softened but not coloured, then add the paprika and stir to combine
2
Add the chopped tomatoes and the fish (or chicken) stock and bring to the boil. Once boiling, reduce the heat and simmer over a low heat for 10 minutes, stirring occasionally
3
Lower the heat and add the fish to the pan. Simmer gently for 4 minutes until the fish is almost cooked, then add the tiger prawns and cook until the prawns are pink and just cooked through
  • 150g of tiger prawns, raw and sustainable
  • 450g of white fish, sustainable, bones removed and cut into chunks
4
Season to taste with salt and white pepper and garnish with the chopped curly parsley and fennel tops. Serve immediately
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