Fennel + White Wine + Tomatoes + White Fish + Prawns = Fishy goodness
1,5 tbsp olive oil
3/4 fennel bulb, grated
1/2 large onion, finely chopped
3 garlic cloves, finely chopped
1/2 red chilli, finely chopped
100ml white wine
200g cod fillets
150g raw king prawns
1 tbsp tomato puree
50ml vegetable stock
400g can chopped tomatoes
salt and season, to season
1/2 lemon, cut into wedges
garlic bread, to serve
1. Heat oil in large pan over medium high heat. Add the finely chopped fennel and onions and cook gently for 3-4 minutes or until soft. Add garlic and chilli and cook for another 1,5 minute. Add white wine and simmer for 1 minute.
2. Add tomatoes, vegetable stock and tomato puree and bring to boil. Cover and simmer gently for 25 minutes. Season with salt and pepper.
3. Add cod fillets to the pan and cook for 10 minutes or until cooked and flaky. Add prawns and cook for another 3-4 minutes until prawns turn pink.
4. Taste stew and add salt and pepper if necessary. Serve with lemon wedges and garlic bread.