
Devices & Accessories
Mediterranean seafood with tomato and fennel
Prep. 20min
Total 30min
4 portions
Ingredients
-
garlic cloves2
-
fresh flat-leaf parsley leaves only2 sprigs
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brown onion cut into quarters150 g
-
olive oil20 g
-
ground turmeric½ tsp
-
dried marjoram1 tsp
-
sumac1 tsp
-
tomato paste40 g
-
canned chopped tomatoes400 g
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fennel bulb trimmed and cut into thin slices (approx. 5 mm), retain 2 fronds for garnishing150 - 180 g
-
white sugar1 tsp
-
Vegetable stock paste to taste (see Tips)2 - 3 tsp
-
ground black pepper to season
-
firm white fish fillets cut into pieces (4 cm - see Tips)4
-
salt to season
-
olive oil for drizzling
-
raw prawns peeled and deveined (see Tips)200 g
-
feta cheese cut into pieces (1 cm)100 g
Nutrition per 1 portion
Calories
424.9 kcal /
1784.7 kJ
Protein
50.8 g
Fat
19.4 g
Carbohydrates
9.5 g
Fibre
4.3 g
Saturated Fat
6.1 g
Sodium
1351.9 mg
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Australia and New Zealand
Australia and New Zealand