cod, red mullet and prawn stew
How to make cod, red mullet and prawn stew recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
1 fennel bulb, quartered and thinly sliced
2 garlic cloves, thinly sliced
400 g (13 oz) can chopped tomatoes
pinch of saffron threads
900 ml (1½ pints) hot fish stock
250 g (8 oz) cod loin, cut into bite-sized pieces
200 g (7 oz) cooked peeled king prawns
2 red mullet fillets, halved lengthways
50 g (2 oz) spinach leaves
crusty wholemeal bread, to serve
Method:
Heat the oil in a large frying pan, add the fennel and garlic and cook for 4–5 minutes until softened. Stir in the tomatoes and saffron, then pour in the stock and bring to a simmer.
Add the cod, prawns and red mullet and simmer for 6–8 minutes or until the fish is cooked through.
Stir in the spinach until wilted, then serve immediately with crusty wholemeal bread.
For quick cod, red mullet & prawn curry, heat 1 tablespoon oil in a large frying pan or wok, add 1 chopped onion and 2 chopped garlic cloves and sauté for 1 minute.
Stir in 2 tablespoons curry paste and 400 ml (14 fl oz) coconut milk and bring to a simmer. Add 200 g (7 oz) cod loin and 2 red mullet fillets, each cut into bite-sized pieces, and 250 g (8 oz) cooked peeled king prawns.
Simmer for 6–8 minutes until the fish is cooked through. Stir in 125 g (4 oz) spinach leaves and 2 tablespoons roughly chopped coriander. Season and serve with rice. Total cooking time 10 minutes.
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| cod, red mullet and prawn stew |
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