Fish stew

Fish_stew

Simple fish stew


This quick and healthy a single-pot is packed with white fish fillets, king prawns, a wealthy tomato sauce and sufficient veg for 3 of your 5 a day


Nutrition and further data


Nutrition: per serving


Substances


Olive oil


Possibly the most widely-employed oil in cooking, olive oil is pressed from fresh olives. It's…


Fennel seeds


A dried seed that comes from the fennel herb, fennel seeds seem like cumin seeds, only greener,…


Carrot


The carrot, with its distinctive vivid orange colour, is a single of the most versatile root…


Celery


A assortment of lengthy, thick, juicy stalks around a central, tender heart, celery ranges in…


Like garlic and onion, leeks are a member of the allium family members, but have their very own distinct…



  • 400g can chopped tomatoes

  • 500ml hot fish stock

  • two skinless pollock fillets (about 200g), thawed if frozen, and lower into chunks

  • 85g raw shelled king prawns



  • Method


    Heat the oil in a big pan, include the fennel seeds, carrots, celery and garlic, and cook for 5 mins till commencing to soften. Tip in the leeks, tomatoes and stock, season and deliver to the boil, then cover and simmer for 15-20 mins right up until the greens are tender and the sauce has thickened and reduced somewhat.


    Include the fish, scatter over the prawns and cook for two mins much more till lightly cooked. Ladle into bowls and serve with a spoon.





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