Ingredients
For an autumnal Monday evening, nothing beats a warming fish
stew. Not only is it full of flavour but it's low in calories too,
so you can warm your cockles without any of the guilt often
associated with 'comfort food.'
- 1kg (2lb) white fish fillets
- 2tbsp olive oil
- 2 leeks, sliced into thin rounds
- 2 carrots, finely sliced
- 1 stick celery, finely sliced
- 2 cloves garlic, crushed
- 1 small fennel bulb, finely sliced lengthways
- 2 x 400g cans chopped tomatoes
- 1 bay leaf
- Large glass white wine
- 1.25l (40fl oz) fish or vegetable stock
- 500g (1lb) raw prawns, peeled with tails attached
- 2tbsp flat-leaf parsley, chopped
Method
- Cut the fish into bite-sized chunks. Heat the oil in a large saucepan. Add the leeks, carrots, celery and garlic and cook over a medium-low heat, stirring, for 7-10 mins.
- Add the fennel, tomatoes, bay leaf, wine and stock and bring to the boil. Simmer gently for about 30 mins. This base can be made a day or two ahead.
- When ready to serve, reheat the base and add the fish and prawns. Bring to the boil then simmer for a few minutes or until the fish is cooked. Sprinkle with chopped parsley.
Top tips
Try using different types of fish to give the stew flavour and texture.
