100g fennel, sliced
1 tsp hot or sweet smoked paprika
125g sugar-free tomato passata
125ml vegetable stock
75g raw king prawns
zest and juice of 1 lemon
40g green beans
80g cauliflower, steamed
chopped parsley, to garnish
- Take a medium pan and the fennel and a squirt of spray oil, and cook until tender. Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 min, until thickened.
- Next, add the hake and prawns; stir well to coat in the sauce and simmer for a further 10 min, until both are just cooked through. Season to taste and add the lemon.
- Meanwhile, blanch the green beans in boiling water for 3 to 4 min, until just tender and whizz the cauliflower in a food processor. Toss the cauliflower ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.