Easy
10 Minutes Prep - 25 Minutes Cooking
Serves 4
5 tbsp olive oil
2 stick of celery (chopped)
1 garlic clove (sliced)
200g of cherry tomatoes (halved)
1 tbsp tomato pureé
300g skinless, boneless white fish (cut into chunks)
100ml vegetable stock
100g cooked prawns
2 sprigs of tarragon
750g potatoes (quartered and chopped)
2 spring onions (chopped)
Step 1.
Heat 1 tbsp of oil in a frying pan and add celery and garlic, cook over a high heat for 2 minutes until soft
Step 2.
Add tomatoes and cook for a further 3minutes until they begin to split
Step 3.
Stir in your tomato pureé and fish
Step 4.
Add your stock and turn down the heat and simmer for 3 minutes
Step 5.
Add your prawns and cook for 2 minutes
Step 6.
Heat through until the fish flakes
Step 7.
Finally stir through the tarragon and spoon the mixture into a medium sized oval dish
Step 8.
Cook your potatoes in salted water for 15 minutes until soft
Step 9.
Drain and mash with a drizzle of olive oil, 3 tbsp of water and spring onions
Step 10.
Spoon over your fish mixture and run a fork over the surface and grill until the potato browns