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Fish Stew Yummy


 pinch of saffron
800 g - 3 lb mixed white fish cut into chunks
 25 - 30 large raw prawns
1 prepared squid sliced into rings
3 tbsp olive oil
 1 large onion chopped
 1 fennel bulb sliced
1 tsp fennel seeds
 1 litre / 1 3/4 pints fish stock
 1 x 500 g - 16 oz canned chopped tomatoes
 1 tbsp tomato puree
 1 bay leaf
 pinch of sugar


toast the saffron over a high heat for 1 minute and then set aside.
fry the onion and fennel for about 6 minutes until softened and then add the garlic for a further minute
stir in the fennel seeds toasted saffron stock tomatoes tomato puree sugar and bay leaf bring to the boil and then transfer to the slow cooker cook on low for 5 hours.
add the fish and seafood to the slow cooker and cook on high for 35 minutes