3 tbsp olive oil
1 large onion, thinly sliced
1 fennel bulb, thinly sliced
3 large garlic cloves, finely sliced
1 heaped tsp coriander seeds (crushed)
150ml white wine
2 cans chopped tomatoes
2 tbsp tomato purée
a good pinch of saffron
1 bay leaf
1 tbsp fresh lemon juice
small bunch flat-leaf parsley leaves roughly chopped
900g mixed skinless fishbox fillets, cut into chunks
350g raw peeled king prawn
75g finely grated parmesan
50g panko or coarse dried breadcrumbs
green salad, to serve (optional)
Heat the oil in a large saucepan
Fry the onion, fennel, garlic and coriander seeds for 15 mins until the vegetables are softened and lightly coloured.
Add the wine, tomatoes, tomato purée, saffron and bay leaf.
Season and bring to a gentle simmer.
Leave for about 15 mins, until thick.
Heat oven to 220C/200C fan/gas 7.
Add most of the Parsley and lemon juice to the sauce.
place raw fish pieces and prawns on top and stir well.
Cover tightly with a lid and simmer gently, medium heat for 4-5 mins or until the fish is almost cooked. Be careful when you are stirring so the fish does not break up.
put the hot tomato and fish mixture into individual pie dishes.
Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and spread over the top.
Bake on a baking tray for 20-25 mins or until they are golden brown.
For a little extra kick try adding some fresh chilli to the tomato sauce these are great served with some crusty bread and butter or olive oil. You can use any fish that you get in your fishbox even mixing in mussels!
These are also safe to freeze and are nice little meals by themselves or with a group.