Fast 800 simple fish stew recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 simple fish stew By You Magazine - January 10, 2021 You can use any white fish but the thicker fillets are better. On non-fast days, serve with some brown rice, quinoa or a slice of warmed wholegrain bread. Smith & Gilmour SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVING 161 CALS PROTEIN 22.5G CARBS 7.5G FAT 4G FIBRE 4G 1 tbsp olive oil 1⁄2 medium onion, peeled and thinly sliced 1 medium fennel bulb, trimmed, halved lengthways and thinly sliced, any fronds reserved 2 garlic cloves, peeled and very thinly sliced 1 tsp ground coriander 400g can chopped tomatoes 2 tbsp tomato purée 300g skinless white fish fillets, such as cod or haddock, cut into 2cm-3cm chunks 200g cooked peeled prawns, thawed if frozen finely pared or grated zest of 1 small lemon 15g bunch fresh flat-leaf parsley, leaves roughly chopped 1. Heat the oil in a large wide-based saucepan or flameproof casserole. Add the onion and fennel, cover with a lid and fry over a low-medium heat for 8 minutes, or until the fennel starts to soften, stirring occasionally. 2. Stir in the garlic and coriander and cook for 1 minute, then add the tomatoes and tomato purée, along with 400ml water. Season with a little salt and ground black pepper and bring to a simmer. 3. Reduce the heat, cover loosely with a lid and cook for 5 minutes, stirring occasionally. Remove the lid then simmer for a further 5-6 minutes, or until the fennel is almost soft and the liquid has reduced, stirring regularly. 4. Stir in the fish, then simmer gently for 2-3 minutes. Scatter the prawns on top and cook for a further 1-2 minutes, or until the fish is cooked and the prawns are hot. 5. Combine the lemon zest and parsley in a small bowl and scatter over the top, along with any reserved fennel fronds. Serve with lots of green beans or long-stemmed broccoli. Now buy the book and get all the recipes The Fast 800 Easy is published by Short Books, £16.99. to order for £14.44 until 24 January, call 020 3308 9193 or go to mailshop.co.uk/books. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved