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.
- 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
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.
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.
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.