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Simple Fish Stew

  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 2 1x


A simple hearty midweek meal



1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns


Heat the oil in a large pan
Add the fennel seeds, carrots, celery and garlic
Cook for 5 mins until starting to soften
Tip in the leeks, tomatoes and stock, season and bring to the boil
Cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly
Add the fish and prawns and cook for 2 mins more until lightly cooked
Ladle into bowls and serve with a spoon

  • Prep Time: 10
  • Cook Time: 25


  • Serving Size: 1
  • Calories: 346