Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.33 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 medium leeks, trimmed and sliced
- 1 bulb fennel, diced, fronds reserved
- 1teaspoons smoked paprika
- 1tablespoons tomato puree
- 2tablespoons red wine vinegar
- 300grams chopped tomatoes, canned
- 2 cups fish stock
- 300grams cod, boneless, skinless, chopped
- 200grams king prawns, raw, peeled, deveined
- 100grams green olives, pitted, halved
Description
This quick and warming seafood stew makes an impressive main course dish.
Method
Step 1 of 3
Heat the oil in a large, deep pan on medium high heat and cook the leeks and fennel for 8-10 minutes to soften. Stir in the smoked paprika, green olives and tomato puree and cook for 2 minutes.
Step 2 of 3
Pour over the red wine vinegar, chopped tomatoes and fish stock and simmer for 5 minutes. Carefully add the cod chunks and prawns, submerging in the liquid.
Step 3 of 3
Place a lid on the pan and cook for 5 minutes, or until the cod and prawns are cooked through. Top with fennel fronds and serve with lemon wedges and creme fraiche, if desired.
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