One of my favourite dishes:-) Simple and amazing combination of seafood and veggies. Refreshing, light and very healthy option for a sunday lunch. This stew can be made very quickly if you use already cooked prawns.
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, grated or finely chopped
5 celery sticks, chopped
2 carrots, chopped
spring of thyme, leaves only
1 tbsp tomato puree
1 glass of dry white wine
4 tomatoes, skinned
900 ml (1 1/2 pints) light fish stock
2 haddock fillets, cut into chunky pieces
200 g of prawns, raw or cooked
handful of flat-leaf parsley, finely chopped
1. Heat the oil in a pan over a low heat, and add the onion, garlic, celery and carrots, along with a pinch of salt and the thyme. Sweat gently for about 10 minutes.
2. Now stir in the tomato puree, increase the heat to high, and add the wine. Let it simmer for a couple of minutes, then add the tomatoes ( squashing them with a fork) and a little of stock, and simmer a little more. Pour in almost all of the remaining stock, and bring to the boil. Reduce the heat slightly, and simmer for 10 minutes. At this point you can blend the sauce with a hand-held blender until smooth, if you like. Top up the remaining stock if needed.
3. Add the fish and prawns, cover the pan, and cook for 5-10 minutes until the fish is cooked trough. Serve with fresh, crusty bread.
Bon appetit! 🙂