Description
A simple hearty midweek meal
Ingredients
Scale
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
Instructions
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
Nutrition
- Serving Size: 1
- Calories: 346