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Halibut, prawn & caramelised fennel fish stew
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1 tbsp olive oil
200g Cooks’ Ingredients Frozen Diced Onions
1 large fennel bulb
1 tsp Cooks’ Ingredients Frozen Chopped Garlic
½ tsp sweet smoked paprika
1 tbsp tomato purée
150ml dry white wine
300g tomatoes, diced
300ml Cooks’ Ingredients Fish Stock
2 x 280g packs No.1 Frozen Halibut Fillets, defrosted
220g pack Big & Juicy Whole Madagascan Tiger Prawns (raw), defrosted and peeled
4 tbsp crème fraîche or garlic mayonnaise
½ lemon, in wedges
1. Heat the oil over a medium heat in a large, shallow casserole or sauté pan. Add the onion, season and fry for 2-3 minutes until starting to soften.
2. Discard any tough outer layers from the fennel, then trim, reserving the fronds. Halve the bulb, cut out and discard the core, then finely slice and add to the pan with the garlic. Fry for another 7-8 minutes until the vegetables are soft and turning golden.
3. Add the paprika and tomato purée, and fry for a minute more, then add the wine and bubble for a couple of minutes until nearly evaporated. Stir in the tomatoes and fish stock, and simmer for 5 minutes.
4 Reduce the heat to low. Nestle the fish and prawns into the pan, cover with a lid and simmer for 5 minutes, then remove from the heat and leave to stand for 2 minutes. Check the prawns are pink and the halibut is opaque and that both are completely cooked through. Scatter over the fennel fronds and serve with spoonfuls of crème fraîche or mayonnaise and lemon wedges for squeezing over. Some crusty bread, steamed rice or boiled potatoes would go nicely too.
Typical values per serving:
This recipe was first published in September 2020.