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Tiger prawn & fish stew
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This elegant dish contains prawns and white fish, but feel free to include your favourite fish or seafood, like salmon, squid or mussels. Serve with crusty bread to soak up the delicious juices.
1 tbsp olive oil
1 leek, finely chopped
1 small fennel bulb, finely chopped
½ tsp sweet smoked paprika
1 tbsp tomato purée
2 tsp sherry vinegar (or white or red wine vinegar)
200g tomatoes, roughly chopped (or a 227g can chopped tomatoes)
500ml Cooks’ Ingredients fresh fish stock
220g pack Big & Juicy Whole Madagascan Tiger Prawns, defrosted
4 x 120g white fish fillets (such as cod or hake)
Handful flat leaf parsley, roughly chopped
1. Heat the oil in a large sauté pan or shallow casserole. Add the leek and fennel with a pinch of salt, cover and sweat for 5 minutes, then uncover and fry for another 5 minutes until soft and turning golden. Add the paprika and tomato purée, then fry for 2 more minutes.
2. Stir in the vinegar and tomatoes, fry for 1 minute, then add the fish stock and simmer for 5 minutes. Remove the shells from the prawns, leaving the tails on, if liked. Nestle in the prawns and fish, then cover and simmer for 5 minutes, until the fish is cooked right through and the prawns are a pinky orange colour.
3. Check the seasoning (it will probably benefit from a pinch of sugar or honey) and serve in shallow bowls, scattered with the parsley. Serve with a dollop of mayonnaise or crème fraîche, if liked.
Try adding a glass of white wine to the stew in place of the vinegar, letting the alcohol bubble off for a couple of minutes before adding the fish stock.
This recipe appeared within the April 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in March 2019.