• 4servings
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 2 garlic cloves , sliced

  3. a small fennel bulb , halved and shredded

  4. a pinch dried chilli flakes

  5. 1 tsp paprika

  6. 150ml white wine

  7. 1 x 400g tin plum tomatoes

  8. 300ml chicken stock

  9. 400g firm white sustainable fish , skinless, cut into chunks

  10. 250g cooked peeled prawns

  11. a bunch flat-leaf parsley , chopped

Instructions Jump to Ingredients ↑

  1. Heat 2 tbsp olive oil in a large, wide pan. add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. add the chilli and paprika, then tip in the wine and simmer until almost gone.

  2. Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. turn down to a gentle simmer and add the white fish, cover and cook for 3 minutes.

  3. Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread.


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