fish stew

This is so easy to make, delicious and relatively healthy. Serve with organic short grain brown rice and some organic green veggies.

  • olive oil
  • 2 garlic cloves , sliced
  • a small fennel bulb , halved and chopped
  • a pinch dried chilli flakes
  • 1 tsp paprika
  • 150ml white wine
  • 1 x 400g tin plum tomatoes
  • 300ml chicken stock
  • 400g firm white sustainable fish, skinless, cut into chunks
  • 250g cooked peeled prawns
  • a bunch flat-leaf parsley, chopped
  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.
  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.
  3. Add the prawns for a couple of minutes until just cooked through, then stir through the parsley.