Make a hearty fish stew to warm your bones.


  • 1 large fennel bulb
  • 2 tblsp olive oil
  • 1 garlic clove (chopped)
  • 200 ml dry white wine
  • 300 ml fresh fish stock
  • 800 g tinned chopped tomatoes
  • pinch of sugar
  • 250 g cherry tomatoes (halved)
  • salt and fresh ground black pepper
  • 450 g monkfish fillet (cut into 4cm chunks)
  • 12 large tiger prawns (heads removed)
  • 12 mussels, scrubbed
  • to decorate:
  • 1 tblsp chopped garlic chives
  • 1 tblsp chopped lemon thyme
  • extra virgin olive oil
  • pimento paste (optional)


  • Remove the feathery tops from the fennel bulb, roughly chop and set to one side.
  • Cut the fennel lengthways into quarters, remove the core and finely chop.
  • Heat the olive oil in a large frying pan or wok, add the fennel and fry for 5 minutes.
  • Add the garlic and fry for a further minute.
  • Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil and simmer gently for 5 minutes.
  • Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and freshly ground pepper.
  • Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes or until the mussels have opened and the fish is cooked.
  • To serve:
  • Ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil.

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