Tiger prawn & fish stew recipe

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.

Course Main Course
Cuisine gluten free
Keyword stew
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 253 kcal
Author Waitrose


  • 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


  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 with a dollop of mayonnaise or crème fraîche, if liked.

Nutrition Facts
Tiger prawn and fish stew
Amount Per Serving
Calories 253 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g6%
Sugar 2.3g3%
Protein 41g82%
* Percent Daily Values are based on a 2000 calorie diet.