Fennel and Fish Stew

A beautifully simple, quick and tasty Summer stew.


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.

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