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Recipe by olive magazine

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1. Heat 2 tbsp olive oil in a large, wide pan. add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. add the chilli and paprika, then tip in the wine and simmer until almost gone.
2. Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. turn down to a gentle simmer and add the white fish, cover and cook for 3 minutes.
3. Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread.

Per serving

241 kcalories, protein 34.3g, carbohydrate 6.5g, fat 7.5 g, saturated fat 1g, fibre 1.7g, salt 1.95 g

Latest comments and suggestions

• Michele

  26 June 2009

  Michele rated and commented on this recipe

  

  And I did try it. I had this feeling that mussels would go really nicely instead of prawns, but instead I found a sea food cocktail with mussels, prawns and calamar. It was well yummy.

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• Rhi

  26 June 2009

  Rhi rated and commented on this recipe

  

  i've made this a couple of times now, i use a few different fish as well as the prawns. Really healthy and low-fat too

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• Natalie

  30 June 2009

  Natalie rated and commented on this recipe

  

  Gorgeous. As good as a restaurant meal. I will make this again using mussels, prawns and calamari.

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• leminoufou

  30 June 2009

  leminoufou rated and commented on this recipe

  

  A perfect dish! I just added some zucchini for some extra consistence. :)

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• Frantic Flapjack

  08 July 2009

  Frantic Flapjack commented on this recipe

  I wasn't sure about this as I started cooking - not too keen on fennel. The end result was very good though.

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• Janny

  09 July 2009

  Janny commented on this recipe

  Very good recipe I added a few new potatoes sliced up Will make this again

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• debrajayne

  13 July 2009

  debrajayne rated and commented on this recipe

  

  Good recipe - great flavours and very healthy. We used fish stock rather than chicken and fresh prawns and it was delicious. Not sure about it being for four people though. I think it would be stretching it a bit thin.

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• Katie

  13 July 2009

  Katie commented on this recipe

  I made this dish using cod, haddock, coley and prawns. I was really dubious about the fennel but it was absolutely gorgeous. Empty dishs all round, I'll definately be making it again!

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• Jendon

  15 July 2009

  Jendon commented on this recipe

  Comforting, easy and healthy. Really liked the fennel too. Wouldn't add the cooked prawns next time as they're a bit rubbery and less fresh.

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• Miss G

  31 July 2009

  Miss G rated and commented on this recipe

  

  So tasty, I didn't have a fennel bulb so used fennel seeds instead. Next time I will use the fennel bulb. I served it with homemade garlic bread. Both me and my boyfriend thought it was delicious and will be doing this again and again.

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• Jacqui Sayers

  04 August 2009

  Jacqui Sayers rated and commented on this recipe

  

  Fantastic looking and tasting. I used raw prawns and put them in at the same time as the fish. Also added mussels. Very very good and filling with some lovely mediterranean bread (Tescos!) Not sure it would feed 4 though... but perhaps we were just 2 hungry post gym adults!

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• Aly B

  21 August 2009

  Aly B rated and commented on this recipe

  

  Both my partner and I don't like fennel so I left this out and put in a bit more paprika instead. We both thought that it was still a great tasting dish. Agree with comments on amount though, think it's more of a substantial dish for 2. Will definitely be making this again.

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• Tony

  21 August 2009

  Tony rated and commented on this recipe

  

  This is a lovely recipe and one I'll be making again for certain.

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• Jane

  26 August 2009

  Jane rated and commented on this recipe

  

  I cooked this dish last night. It was so easy to prepare and tasted absolutely delicious. Expensive but worth every penny.

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• Jeannie B

  25 September 2009

  Jeannie B commented on this recipe

  Delicious dish. Have cooked it a few times now. It is very easy to make and very tasty. As I never seem to have any fennel, I have used a small onion instead. I also always add cooked mussels.

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• Jeannie B

  25 September 2009

  Jeannie B rated and commented on this recipe

  

  Forgot to rate - sorry.

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http://www.bbcgoodfood.com/recipes/11300/

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Ingredients

• olive oil
• 2 garlic cloves , sliced
• a small fennel bulb , halved and shredded
• a pinch dried chilli flakes (optional)
• 1 tsp paprika
• 150ml white wine
• 1 x 400g tin plum tomatoes
• 300ml chicken stock
• 400g firm white sustainable fish , skinless, cut into chunks
• 250g cooked peeled prawns
• a bunch flat-leaf parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Gluten-free

Ingredients

• olive oil
• 2 garlic cloves , sliced
• a small fennel bulb , halved and shredded
• a pinch dried chilli flakes (optional)
• 1 tsp paprika
• 150ml white wine
• 1 x 400g tin plum tomatoes
• 300ml chicken stock
• 400g firm white sustainable fish , skinless, cut into chunks
• 250g cooked peeled prawns
• a bunch flat-leaf parsley , chopped

Per serving

241 kcalories, protein 34.3g, carbohydrate 6.5g, fat 7.5 g, saturated fat 1g, fibre 1.7g, salt 1.95 g

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