Fennel and Fish Stew

Name: Fennel and Fish Stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 250g white fish skinned and cut into bite sized pieces; 250g King Prawns; 250g mussels. cleaned and de-bearded (discard any that don't close when tapped on the sink); 1 fennel bulb. thinly sliced; 1tsp Paprika powder; Pinch Dried chilli flakes; 150ml White wine; 300ml Fish Stock; 2 garlic cloves. crushed; Bunch fresh parsley. chopped; 2 Red Chillies. deseeded and finely sliced; 1 tin Plum Tomatoes

Over a year ago 2,879 views

Cook: 30 mins

Serves: 4

Main Course

Ingredients

250g white fish skinned and cut into bite sized pieces
250g King Prawns
250g mussels. cleaned and de-bearded (discard any that don't close when tapped on the sink)
1 fennel bulb. thinly sliced
1tsp Paprika powder
Pinch Dried chilli flakes
150ml White wine
300ml Fish Stock
2 garlic cloves. crushed
Bunch fresh parsley. chopped
2 Red Chillies. deseeded and finely sliced
1 tin Plum Tomatoes

Accompaniment

Description

A beautifully simple, quick and tasty Summer stew.

Method

1
Heat some oil in a large pan and fry the garlic for 3 minutes. Then add the fennel for 5 minutes until soft. Tip in the dried chillies and paprika along with the wine and simmer. After 5 minutes add in the tomatoes and stock and simmer for 15 minutes. Then add the White fish for 5 minutes and then the prawns and mussels for a further three minutes. Serve hot, garnished with the red chillies and parsley and some fresh crusty bread.