Prep Time: 35 minutes
Yield: 2
List of Ingredients:
• 85 grams shelled king prawns
• 200 grams Pollock fillets (skinless and cut in chunks)
• 500 ml fish stock
• 2 carrots (diced)
• 2 garlic cloves (chopped)
• 400 g tomatoes (chopped)
• 2 leeks (sliced)
• 2 diced celery sticks
• 1 tsp. fennel seeds
• 1 tbsp. olive oil
• Salt and pepper (seasoning)
Preparation:
1. Heat oil in a pan and add carrot, celery, garlic, and fennel seeds.
2. Cook till they soften, and then add leek, tomatoes, and stock and season.
3. Let it boil, then cover and simmer for 15-20 minutes till veggies are tender and sauce thickens.
4. Add fish and prawns.
5. Cook for 2 more minutes and serve.