This generous seafood stew has a depth of flavours topped with lemon for an extra tang. Serve this croatian fish stew with crusty bread to mop up the juices.
400 g fresh white fish fillets, cut into 5 cm pieces
12 large raw prawns with tails on, thawed if frozen
2 Tbsp chopped parsley
Lemon wedges to serve
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 400g
Energy
1240kJ
Protein
34.1g
Fat, total
12.6g
- saturated fat
2.3g
Carbohydrate
9.2g
- sugars
7.6g
Dietary Fibre
3.9g
Sodium
790mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTSNUTRITION
Made with
Method
Step 1
Heat the olive oil in a large saucepan over medium low heat. Add the fennel, onion and garlic and cook for 15 to 20 minutes or until very tender.
Step 2
Increase the heat to high and add the wine. Simmer for 5 minutes then add the Wattie's Crushed and Sieved Tomatoes, Watties Tomato Paste and fish stock.
Step 3
Bring to the boil then simmer for 10 to 15 minutes, until the broth has reduced and thickened.
Step 4
Add the fish pieces and prawns and cook for 3 to 4 minutes until the seafood is cooked. Season to taste with salt and pepper.
Step 5
To serve, sprinkle with chopped parsley. Serve with lemon wedges.
Tips
Delicious served with crusty bread to mop up the juices.
Steam 12 mussels (scrubbed and beards removed) and add to the Brudet once the fish is cooked.
What do I need?
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1
2 Tbsp olive oil
2
1 small fennel bulb, finely chopped
3
1 onion, finely chopped
4
1 clove garlic, thinly sliced
5
½ cup dry white wine
6
400 g can Wattie’s Crushed and Sieved Tomatoes
7
2 Tbsp Watties Tomato Paste
8
1½ cups fish stock
9
400 g fresh white fish fillets, cut into 5 cm pieces
10
12 large raw prawns with tails on, thawed if frozen