Provençal fish stew
A saffron and fennel tomato broth with white fish and prawns. It tastes like the Mediterranean coast.
- Time50 min
- LevelMedium
- Costabout £3.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion and fennel for 10 minutes until soft. Add the garlic for 1 minute.
11 min - 2
Stir in the tomatoes, purée, wine, stock, saffron and orange zest. Simmer for 20 minutes.
20 min - 3
Season the broth. Add the white fish and simmer gently for 4 minutes.
4 min - 4
Add the prawns and cook for 3 minutes until pink and the fish flakes.
3 min - 5
Scatter with parsley and serve with crusty bread or boiled potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.