This tomato and seafood delight is fresh and succulent, the perfect meal for Summer evenings!
Tiger prawn and fish stew
An elegant meal which combines light tomato with succulent seafood.
Ingredients
- 1 tbsp olive oil
- 1 leek finely chopped
- 1 small fennel bulb finely chopped
- 1/2 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 2 tsp sherry vinegar (or red/white wine vinegar)
- 200 g tomato roughly chopped
- 500 ml Cooks' Ingredients fresh fish stock
- 220 g pack of Big & Juicy Whole Madagascan Tiger Prawns defrosted, (available at Waitrose)
- 480 g white fish fillets, such as cod or hake (4 x 120g fillets)
- a handful of flat-leaf parsley roughly chopped
Instructions
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Heat the oil in a large sauté pan or shallow casserole. Add the leek and fennel with a pinch of salt. Cover and sweat for 5 minutes, then uncover and fry for another 5 minutes until soft and turning golden. Add the paprika and tomato purée, then fry for 2 more minutes.
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Stir in the vinegar and tomatoes, fry for 1 minute, then add the fish stock and simmer for 5 minutes. Remove the shells from the prawns, leaving the tails on, if liked. Nestle in the prawns and fish, then cover and simmer for 5 minutes, until the fish is cooked right through and the prawns are a pinky orange colour.
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Check the seasoning (it will probably benefit from a pinch of sugar or honey) and serve with a dollop of mayonnaise or crème fraîche, if liked.