Mediterranean fish stew

Name: Mediterranean fish stew
Total time: 40 min
Yield: Serves 4
Ingredients: olive oil; 2 cloves garlic sliced; a small bulb fennel halved and shredded; a pinch (optional) dried chilli flakes; 1 tsp paprika; 150ml white wine; 1 × 400g tin plum tomatoes; 300ml chicken stock; 400g firm white sustainable fish cut into chunks; 250g cooked peeled prawns; a bunch chopped flat-leaf parsley

Published: December 19, 2014 at 2:31 PM

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Serves 4

A little effort

Total time: 40 mins

A star rating of 4 out of 5.1 ratingRate

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A warming fish stew, made with fennel, prawns, white fish and tomatoes. Mop up any leftover juices with some crusty white bread.

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Try this Mediterranean fish stew, then check out our quick fish stew, Brazilian fish stew, San Franciscan seafood stew, cod and chickpea traybake and more of our best fish recipes. Now find out about the Mediterranean diet.

Ingredients

Nutrition

olive oil
2 cloves garlic

sliced
a small bulb fennel

halved and shredded
a pinch (optional) dried chilli flakes
1 tsp paprika
150ml white wine
1 × 400g tin plum tomatoes
300ml chicken stock
400g firm white sustainable fish

cut into chunks
250g cooked peeled prawns
a bunch chopped flat-leaf parsley

Nutrition: per serving

kcal241
fat7.5g
carbs6.5g
fibre1.7g
protein34.3g
salt1.95g

Method

step 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.
step 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.
step 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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