Chunky Cod, Red Mullet and Prawn Stew

cook 20 mins
  • 1 tablespoon olive oil
  • 1 fennel bulb, quartered and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400 g (13 oz) can chopped tomatoes
  • pinch of saffron threads
  • 900 ml (1 1/2 pints) hot fish stock
  • 250 g (8 oz) cod loin, cut into bite-sized pieces
  • 200g (7 oz) cooked peeled king prawns
  • 2 red mullet fillets, halved lengthways
  • 50 g (2 oz) spinach leaves
  • crusty wholemeal bread, to serve
  • Heat the oil in a large frying pan, add the fennel and garlic and cook for 4–5 minutes until softened. Stir in the tomatoes and saffron, then pour in the stock and bring to a simmer.
  • Add the cod, prawns and red mullet and simmer for 6–8 minutes or until the fish is cooked through.
  • Stir in the spinach until wilted, then serve immediately with crusty wholemeal bread.
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