Italian-style fish stew recipe

Name: Italian-style fish stew
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 2 shallots, finely chopped; 1 fennel bulb, finely sliced; 2 garlic cloves, crushed; 300g baby plum tomatoes, halved; 150ml dry white wine; 1 reduced-salt chicken or vegetable stock cube, made up to 600ml; good pinch saffron, soaked in 2 tbsp warm water for 10 mins; ½ tsp crushed chillies; 1 bay leaf; 1 lemon, zested and cut into wedges; 227g tin chopped tomatoes; ½ x 500g pack white wine Scottish mussels; 280g cod fillets, cut into chunks; 240g pack Tesco Finest raw jumbo king prawns, defrosted; 10g flat-leaf parsley, chopped, plus extra to garnish; 4-pack ciabatta rolls, each cut into 5-6 slices

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Light and fragrant, this luxury fish stew is ideal for Christmas Eve dinner. Jumbo king prawns, mussels and cod are served in a warming tomato broth flavoured with saffron, fennel and chilli. Serve with sparkling S. Pellegrino to complete this special dinner.

See method

Serves 4
Takes 40-45 mins
481 calories / serving

Ingredients

1 tbsp olive oil
2 shallots, finely chopped
1 fennel bulb, finely sliced
2 garlic cloves, crushed
300g baby plum tomatoes, halved
150ml dry white wine
1 reduced-salt chicken or vegetable stock cube, made up to 600ml
good pinch saffron, soaked in 2 tbsp warm water for 10 mins
½ tsp crushed chillies
1 bay leaf
1 lemon, zested and cut into wedges
227g tin chopped tomatoes
½ x 500g pack white wine Scottish mussels
280g cod fillets, cut into chunks
240g pack Tesco Finest raw jumbo king prawns, defrosted
10g flat-leaf parsley, chopped, plus extra to garnish
4-pack ciabatta rolls, each cut into 5-6 slices

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Each serving contains

Energy: 2020kJ 481.0kcal; 24%
Fat: 11g; low16%
Saturates: 3g; low14%
Salt: 2.1g; high36%
Sugars: 11g; low12%

of the Reference intake

Carbohydrate 49.4gProtein 35.3gFibre 8.0g

Perfect With

S. Pellegrino Sparkling Natural Mineral Water, 6x1L

Add a touch of sparkle to mealtimes.

Method

Heat the oil in a wide, lidded saucepan or deep frying pan over a medium heat. Cook the shallots and fennel, uncovered, for 5-7 mins until softened and translucent. Stir in the garlic and cook for 1 min, then add the plum tomatoes and cook for 4 mins until they start to soften.
Add the wine and bubble for 2 mins. Add the stock, the saffron with soaking water, chillies, bay leaf, lemon zest and chopped tomatoes. Simmer gently for 6-8 mins. Season to taste.
Meanwhile, cook the mussels to pack instructions.
Add the cod and prawns to the stew, cover, and cook for 3-4 mins until the fish is opaque and the prawns are pink. Gently stir through the chopped parsley and the mussels with their cooking liquid. Garnish with the extra parsley.
Meanwhile, grill the ciabatta until lightly golden. Serve the stew with the toasted ciabatta and lemon wedges.

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