Quick Fish Stew Recipe | olivemagazine

Ingredients

• 1 tbsp olive oil
• 1 bulb fennel thinly sliced
• 3 cloves garlic thinly sliced
• 1 tbsp fennel seeds
• 1 tbsp sweet smoked paprika
• 1 tbsp tomato purée
• 150ml white wine
• 400g tin cherry tomatoes
• 400g tin butter beans rinsed and drained
• 100g kale chopped, tough stalks discarded
• 180g raw prawns
• 300g skinless white fish (such as cod, coley or haddock) cut into 4cm pieces
• 50g feta crumbled
• a small bunch flat-leaf parsley chopped
• crusty bread to serve