Mediterranean fish stew

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Results 61-78

• TonyH

  17 August 2012

  TonyH rated and commented on this recipe

  

  Delicious, healthy and so so simple. Get nice fish or even a fish pie mix and prawns.

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• Jan

  11 September 2012

  Jan commented on this recipe

  Great recipe. Very easy and very tasty!

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• Morwen

  21 September 2012

  Morwen rated and commented on this recipe

  

  Easy to make and really tasty, especially the next day.

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• Leone

  27 September 2012

  Leone rated and commented on this recipe

  

  Going to try this with raw peeled tiger prawns at the end of the recipe as they will cook very quickly and be so much nicer than adding cooked prawns then cooking for another 5 mins! they will be getting tough by then. Also adding a few mussels as someone sugessted sounds good! Try smoked paprika if you have it then close your eyes and think of Spain! Will comment further after trying.

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• missyali

  21 October 2012

  missyali commented on this recipe

  This is so so good. I like to bulk it up with whatever veg I have in like green beans, red peppers and cauliflower. Also throwing in a can of haricot or cannelinni beans really makes it super comfort food.

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• riggers

  02 November 2012

  riggers rated and commented on this recipe

  

  I've made this many times and it never fails to disappoint! Freezes well and is delicious, quick and easy.

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• nbaeteman

  14 November 2012

  nbaeteman rated and commented on this recipe

  

  Very tasty, healthy and easy to prepare when you are short on time! I added a few pieces of star anise.

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• Neringa

  28 December 2012

  Neringa rated this recipe

  

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• wimarko

  09 January 2013

  wimarko rated this recipe

  

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• LucyMyze

  02 February 2013

  LucyMyze commented on this recipe

  Simple but tasty recipe but needs a bit more flavour. I add a large chopped onion, star anise, a generous sprinkle of herbes de provence and a dash of chinese 5 spice. Also to make into a more filling meal, I add celery and courgette slices. Serve with boiled new potatoes or rice, better than just bread.

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• cassFarmer

  06 February 2013

  cassFarmer rated and commented on this recipe

  

  This is yummy.

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• thefirefairy

  23 February 2013

  thefirefairy rated and commented on this recipe

  

  Simple, quick and tasty. Popular with the whole family. As the recipe suggests, it would work well with a variety of different fish/shellfish.

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• AppleBirdCat

  12 March 2013

  AppleBirdCat rated and commented on this recipe

  

  Delicious, and easy to make. Will try with potatoes instead of prawns next time, as some others have suggested

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• Fay

  20 March 2013

  Fay rated and commented on this recipe

  

  Great recipe! Even the non-fisk eating kid liked it and no one picked out the fennel! We add mayo mixed with a bit if chilli on top of each bowl as an easy aioli

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• Wendy P

  29 March 2013

  Wendy P rated and commented on this recipe

  

  This is fantastic. Used cod and a seafood mix with squid mussels etc. Served with ciabatta. Excellent!

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• Natalieerica

  05 April 2013

  Natalieerica rated and commented on this recipe

  

  Delicious!! Fabulous recipe - so easy yet so tasty, subtle spice and fennel flavours, would highly recommend.

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• lucylacy

  10 April 2013

  lucylacy commented on this recipe

  Delicious and very quick and easy. I simmered the skins from the fish as I've been told it helps to thicken the sauce - take them out before putting in the fish itself. Whether it helped or not I don't know but I'll definitely be making this again.

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• lucylacy

  10 April 2013

  lucylacy rated this recipe

  

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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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