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    • Smoked Haddock and Prawn Stew

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 387; Fat 23.8g; Carbs 2.2g; Sugars 1.9g; Fibre 0.6g; Sodium 2.4g; Protein 40.8g
    1 rating
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    Ingredients

    • Butter
    • 4 spring onions stalk, chopped
    • 1 tsp dijon mustard
    • 100ml chicken stock
    • 250g smoked haddock, skinless and boneless, cut into chunks
    • 150g prawns, raw and peeled
    • 3 tbsp crème fraîche
    • 2 tbsp chopped chives
    • lemon juice

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Pour into the serving dish and sprinkle with chopped chives. Serve with mashed potato or basmati rice.