Fish - Hake Prawn Fennel fish stew

Hake Prawn Fennel fish stew

 Waitrose Weekend 24th Sep 2020

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Ingredients:

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  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 large fennel bulb cored and sliced
  • 2 cloves of garlic chopped finely (microplaned)
  • ½ tsp sweet smoked paprika
  • 1 tbsp tomato puree
  • ½ glass dry white wine
  • 150g tinned chopped tomatoes
  • 150ml fish stock
  • 150ml milk
  • 280g hake fillets (WaitroseFrozen) defrosted and skinned
  • 220g whole Madagascan Tiger Prawns (raw)
  • 2 tbsp creme fraiche
  • ½ lemon, in wedges
  • Crusty bread, steamed rice, boiled potatoes or chips as a side dish

Method:

  1. Heat the oil over a medium heat in casserole dish. Add the onion, season and fry for 2-3 minutes until starting to soften.
  2. Discard any tough outer layers from the fennel, then trim, reserving the fronds for garnish.
    Half the bulb, cut out and discard the core, then finely slice and add to the pan with the garlic. Fry for another 7-8 minutes until soft and turning golden.
  3. Add the paprika and tomatoe puree and fry for a minute more, then add the wine and bubble for a couple of miniutes until nearly evaporated. Stir in the tomatoes and fish stock and simmer for 5 minutes.
  4. Reduce the heat to low. Nestle the fish and prawns into the pan, cover with a lid and simmer for 5 minutes. Check the fish is cooked and then remove from the heat nad leave to stand for 2 minutes.
  5. Scatter over the fennel fronds and serve with a spoonful of creme fraiche or mayonnaise with lemon wedges on the side.