Fish and fennel stew

1tbsp olive oil
1 onion, finely chopped
1 bulb fennel, trimmed and finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
1 glass white wine or vermouth
400g/14oz can chopped tomatoes
300ml/½ pint light fish or vegetable stock
700g/1½lb mixed fish, skinless fillets, and seafood
200g/7oz pack ready-cooked prawns with tails intact (optional)
chopped parsley, to serve

A lightly spiced, aromatic meal in one

In short	Preparation time: 15 mins Cooking time: 60 mins Total time: 75 mins Serves: 4 people Cuisine: French Course: Main

Method

1. In a large pan or casserole dish, heat oil and cook onion and fennel till softened. Stir in chilli and garlic and cook for a couple of mins – don’t let garlic colour. Stir in wine and bubble for a couple of mins, then add chopped tomatoes and stock, and simmer for 30 mins. Add a little more stock if it becomes too dry. Season with sea salt and freshly ground black pepper. You can prepare in advance up to this point.

2. Cut any large pieces of fish into chunks, and add to pan. Add extra stock if necessary. Cook gently for 5-10 mins, till fish is just cooked through. Add mixed seafood and prawns for the last 5 mins to heat through. If using uncooked shellfish, cook till shells are open. Serve with garlic mayo and plenty of crusty bread to soak up the juices.