Quick and easy fish stew
Ingredients
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, finely chopped
- 2 leeks, thinly sliced
- 400g can chopped tomatoes
- 500ml hot fish stock, heated to a simmer
- 2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
- 85g raw shelled king prawns
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