This low fat, low carb fish stew recipe from Adam Gray makes a simple and delicious dinner, flavoured simply with paprika and fennel in a tomato sauce. Use sustainable white fish such as coley, haddock or pollock for this dish, with sustainable tiger prawns thrown in for good measure.
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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
100ml of rapeseed oil
1 onion, peeled and roughly diced
1 fennel bulb, roughly diced
3 garlic cloves, peeled and crushed
1 tsp smoked paprika
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
400g of tinned chopped tomatoes
750ml of fish stock, or chicken stock
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
Season to taste with salt and white pepper and garnish with the chopped curly parsley and fennel tops. Serve immediately
curly parsley, finely chopped
ground white pepper
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