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Simple fish stew
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Olive oil spray
2 shallots, thinly sliced
150g baby fennel, thinly sliced
2 garlic cloves, finely chopped
400g Waitrose classic vine tomatoes, finely chopped
100ml Waitrose fi no sherry
500ml chicken or vegetable stock
Grated zest and juice of 1 orange
600g Waitrose line caught Cornish pollack, or other white fish, skinned, boned and cubed
200g Waitrose raw peeled indonesian king prawn tails
4 tbsp chopped flat leaf parsley
1. Spray a large pan with olive oil and cook the shallots, fennel and garlic for 5 minutes until golden. Add the tomatoes and cook for 2-3 minutes until they soften and become pulpy.
2. Add the sherry and bubble vigorously for a couple of minutes. Stir in the stock, orange zest and juice, then bring to the boil and simmer for 15 minutes.
3. Gently stir in the fi sh and prawns. Cover and simmer for 5 minutes until both are cooked through. Stir through the parsley, ladle the stew into wide bowls and serve with crusty French bread and a green side salad.
When Scottish rope-grown mussels are in season, add 500g (discard any that remain open after a sharp tap) in step 3 when you stir in the fi sh and prawns. They should take about fi ve minutes to cook, so discard any that are still closed at this point.
Typical values per serving:
This recipe was first published in August 2012.