A Fish Stew

A simple and delicious stew fill with fish fillets, king prawns and tomato sauce. This fish stew can be prepared for 20 – 25 minutes and can be served for 2 or 3 persons.


  • 85g raw shelled king prawns;
  • 2 skinless Pollock fillets (200g, cut into chunks);
  • 500ml hot fish stock;
  • 1 spoon olive oil;
  • 1 spoon fennel seeds;
  • 400g can chopped tomatoes;
  • 2 carrots (diced);
  • 2 celery sticks (diced);
  • 2 leeks (thinly sliced);
  • And 2 garlic cloves (finely chopped).


To prepare this meal you will need to start with the oil. Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly. After that add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Have a good appetite.

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