1 tbsp olive oil
1 leek, finely chopped
1 small fennel bulb, finely chopped
½ tsp sweet smoked paprika
1 tbsp tomato purée
2 tsp sherry vinegar (or white or red wine vinegar)
200g tomatoes, roughly chopped (or a 227g can chopped tomatoes)
500ml Cooks’ Ingredients fresh fish stock
220g pack Big & Juicy Whole Madagascan Tiger Prawns, defrosted
4 x 120g white fish fillets (such as cod or hake)
Handful flat leaf parsley, roughly chopped


1. 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.

2. 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.

3. Check the seasoning (it will probably benefit from a pinch of sugar or honey) and serve in shallow bowls, scattered with the parsley. Serve with a dollop of mayonnaise or crème fraîche, if liked. 

Cook’s tip
Try adding a glass of white wine to the stew in place of the vinegar, letting the alcohol bubble off for a couple of minutes before adding the fish stock. 

This recipe appeared within the April 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores


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