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Preparation Method

Prep carrots, diced celery sticks, diced garlic cloves, finely chopped leeks, thinly sliced hot fish stock, heated to a simmer skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks STEP 1 Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly. STEP 2 Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon. source: bbcgoodfood.com