Sustainable Fish Stew Recipe - Great British Chefs

Ingredients

• 450g of white fish, sustainable, bones removed and cut into chunks
• 150g of tiger prawns, raw and sustainable
• 100ml of rapeseed oil
• 1 onion, peeled and roughly diced
• 1 fennel bulb, roughly diced
• 3 garlic cloves, peeled and crushed
• 1 tsp smoked paprika
• 400g of tinned chopped tomatoes
• 750ml of fish stock, or chicken stock
• curly parsley, finely chopped
• fennel fronds
• salt
• ground white pepper