Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A simple bouillabaisse-style stew — France.
Equipment: Large saucepan or casserole
Measures and names
Ingredients
- 500 g mixed white fish, in chunks
- 200 g prawns (shrimp)
- 1 onion, 1 fennel
- 3 garlic cloves
- 1 x 400g tin chopped tomatoes
- Pinch of saffron and strip of orange zest
- 400 ml fish or chicken stock
- 2 tbsp olive oil
- Parsley, to serve
Method
- Heat the oil in a large pan and soften the onion and fennel for 6 minutes.
- Add the garlic for 1 minute, then the tomatoes, saffron, orange zest and stock. Simmer for 10 minutes.
- Season, then add the white fish chunks and cook gently for 4 minutes.
- Add the prawns for a final 2–3 minutes, until pink.
- Remove the orange zest, taste and adjust, and serve in deep bowls scattered with parsley — with a green salad instead of bread.
Swaps and tips
Use whatever fish is good value — a fish-pie mix is ideal. Serve with a green salad rather than bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 9 g | 3 g | 8 g | 235 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
