Serves: 6-8

This recipe is a no-brainer. It doesn’t take long and doesn’t involve making your own fish stock but you wouldn’t even know.

It’s healthy, hearty, warm, and delicious. A provincial stable from humble beginnings; the undisputed king of fish stews just got a whole lot easier.

Ingredients

For the stock

6 c fish stock
1tsp aniseed
2 bay leaves
1tsp saffron threads

For the base

8 tomatoes cut into small cubes
6 cloves of garlic minced
2 onions thinly diced
2 salmon fillets (no skin) cubed
2 white fish fillets (no skin) cubed
handful of raw and peeled prawns
1 large bunch parsley chopped

Method

1. Add the fish stock ingredients to a pan and bring to a boil.
2. On medium heat, paint olive oil on the bottom of a heavy-based pot and put in tomatoes, garlic and onions.
3. Lay the seafood on top of the tomatoes, garlic, and onions and leave for about 3 mins (enough to heat up the pot).
4. Ladle the boiling fish stock into the pot and cover the seafood.
5. Sprinkle half the parsley on top and cover. Bring to a soft boil for about 10 mins until seafood is cooked.
6. Sprinkle the remaining parsley on top and serve with warm crusty bread.