Simple fish stew Recipes


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



Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. 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.

Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

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