- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 large bulb fennel
- 2 tbsp olive oil
- 1 clove garlic, chopped
- 200 ml dry white wine
- 300 ml fresh fish stock
- 800 g canned chopped tomatoes
- pinch of sugar
- 250 g cherry tomatoes, halved
- black pepper
- 450 g monkfish fillet, cut into 4cm chunks
- 12 large tiger prawns, heads removed
- 12 mussels, scrubbed
- 1 tbsp chopped chives
- 1 tbsp chopped lemon thyme
- extra virgin olive oil
- pimento paste (optional)
1. Remove the feathery tops from the fennel bulb, roughly chop and set to one side. Cut the fennel lengthways into quarters, remove the core and finely chop.
2. Heat the olive oil in a large frying pan or wok, add the fennel and fry for 5 minutes. Add the garlic and fry for a further minute.
3. Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil and simmer gently for 5 minutes.
4. Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and freshly ground pepper.
5. Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes or until the mussels have opened and the fish is cooked.
6. To serve, ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil. Serve at once adding the pimento paste if desired.
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