400g can chopped tomatoes
1 tbsp olive oil 1 tsp fennel seeds
2 garlic cloves 2 carrots
2 skinless salmon fillets 2 celery sticks 85g shelled king prawns
500ml hot fish stock
1/ Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften.
2/ 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.
3/ Add the fish and prawns and cook for 3 mins more until lightly cooked.
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