1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
1 can Goody sieved tomatoes
500ml hot fish or vegetable stock
Salt and pepper to taste
200gm seabass fillets, thawed if frozen, and cut into chunks
85g raw shelled king prawns
Fresh Coriander leaves for garnish
1. In a large pot on medium high heat, heat the oil, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Add in the leeks, sieved tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened and reduced slightly.
2. Add the fish, scatter over the prawns and cook for 5 minutes more until cooked. Ladle into the serving bowl, garnish with the coriander leaves and serve.