Quick and easy fish stew

• olive oil↗1 tbsp tbsp
• fennel seeds1 tsp tsp
• carrots↗2

  diced

• celery↗2

  sticks, diced

• garlic cloves↗2

  finely chopped

• leeks↗2

  thinly sliced

• can chopped tomatoes400g g
• hot fish stock500ml ml

  heated to a simmer

• skinless pollock↗2

  fillets (about 200g), thawed if frozen, and cut into chunks

• raw shelled king prawns↗85g g

Step-by-step instructions

1. 1

   Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.

2. 2

   Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.