2 tbsp olive oil
1 fennel bulb, cut into thin wedges
1 red pepper, deseeded and chopped
1 leek, trimmed and sliced
1 small orange
400 g can Chopped Tomatoes with Garlic
1L fish stock (made with 1 stock cube)
325 g Fish Pie Mix, cut into bite-size pieces
190 g pack Raw Peeled King Prawns
1 level tbsp cornflour
2 tbsp chopped fresh flat-leaf parsley
1. Heat the oil in a large pan. Stir in the fennel, pepper and leek. Cover and cook over a medium heat for 4-5 minutes until just soft.
2. Pare the zest from the orange and add to the pan with the tomatoes and stock. Bring to the boil and simmer for 3 minutes.
3. Add the fish, heat until simmering and simmer for 3 minutes. Add the prawns, return to a simmer and cook for a further 2 minutes.
4. Mix the cornflour with a little cold water and stir in. Simmer for 1 minute until slightly thickened. Sprinkle with parsley and serve with crusty bread.