French · Dinner
Provençal fish stew
A light bouillabaisse-style stew of white fish and prawns in a saffron-scented tomato broth.
- Calories
- 386 kcal
- Protein
- 48 g
- Carbs
- 19 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: shellfish, fish.
Ingredients
- 150 g White fish fillets
- 80 g Prawns
- 150 g Chopped tomatoes (tinned)
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¼ orange Oranges
- ¼ tsp Turmeric
- 250 ml Vegetable stock
- ¼ tsp Salt
Method
- Warm the oil and cook the onion for 6 minutes until soft, then add the garlic and turmeric for a minute.
- Add the tomato tin, orange peel and stock and simmer for 12 minutes to build the broth.
- Add the fish and cook for 5 minutes, then add the prawns for a final 3 minutes until just cooked through.
- Remove the orange peel, season and serve.
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