Fennel and Fish Stew

A beautifully simple, quick and tasty Summer stew.

Method

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.

Ingredients

Plum Tomatoes 1 Tin
Red Chillies. Deseeded And Finely Sliced 2
Fresh Parsley. Chopped Bunch
Garlic Cloves. Crushed 2
Fish Stock 300ml
White Wine 150ml
Dried Chilli Flakes Pinch
Mussels. Cleaned And De-bearded (discard Any That Don't Close When Tapped On The Sink) 250g
Fennel Bulb. Thinly Sliced 1
Paprika Powder 1tsp
King Prawns 250g
White Fish Skinned And Cut Into Bite Sized Pieces 250g

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