This simple, speedy and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg to count for 3 of your 5-a-day
Prep:10 mins
Serves 2
1 tbsp olive oil1 tsp fennel seeds2 carrots, diced2 celery sticks, diced2 garlic cloves, finely chopped2 leeks, thinly sliced400g can chopped tomatoes500ml hot fish stock, heated to a simmer2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks85g raw shelled king prawns
STEP 1Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.STEP 2Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
