Low-fat fish stew


First published in 2015
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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
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
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
First published in 2015
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