Tiger prawn & fish stew

Name: Tiger prawn & fish stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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); 200 g tomatoes, roughly chopped (or a 227g can chopped tomatoes); 500 ml Cooks’ Ingredients fresh fish stock; 220 g Big & Juicy Whole Madagascan Tiger Prawns, defrosted; 4 120g white fish fillets (such as cod or hake); handful flat leaf parsley, roughly chopped

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

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 Big & Juicy Whole Madagascan Tiger Prawns, defrosted
4 120g white fish fillets (such as cod or hake)
handful flat leaf parsley, roughly chopped

Method

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.
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.
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.

Cook’s tip

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.