Dinner

Simple Fish Stew with Pollock and Prawns Recipe

ByNoah Steele January 22, 2026January 22, 2026

Introduction

This simple fish stew is a comforting and flavorful dish that comes together quickly with just a handful of ingredients. Perfect for a cozy dinner, it combines tender vegetables, aromatic fennel seeds, and fresh seafood in a rich tomato base.

The image shows a white bowl with a thin blue rim filled with a chunky seafood soup. The soup has a bright orange-red broth with visible pieces of shrimp and white fish along with small diced yellow and green vegetables. Chunks of red tomato add more color to the thick, textured soup. A silver spoon rests inside the bowl on the right side. The bowl is placed on a light turquoise cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 tsp fennel seeds

2 carrots, diced
2 celery sticks, diced

2 garlic cloves, finely chopped
2 leeks, thinly sliced

400g can chopped tomatoes
500ml hot fish stock
2 skinless pollock fillets (about 200g), thawed if frozen and cut into chunks

85g raw shelled king prawns

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the fennel seeds, diced carrots, diced celery, and chopped garlic. Cook for about 5 minutes until the vegetables begin to soften and the spices release their aroma.
Step 2: Stir in the thinly sliced leeks, canned chopped tomatoes, and hot fish stock. Season with salt and pepper to taste. Bring the mixture to a boil, then cover and reduce the heat to simmer for 15–20 minutes, or until the vegetables are tender and the sauce has thickened slightly.

Step 3: Add the chunks of pollock and scatter the king prawns over the top. Cook for an additional 2 minutes, or until the seafood is just cooked through and opaque.
Step 4: Ladle the stew into bowls and serve immediately with crusty bread or your favorite side.

Tips & Variations

Use any firm white fish you like, such as cod or haddock, if pollock isn’t available.

For extra warmth, add a pinch of chili flakes when cooking the vegetables.
Substitute prawn with other seafood like scallops or mussels for variety.
Serve with crusty bread or over steamed rice for a heartier meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood. This stew is best enjoyed fresh, as seafood can become tough when reheated multiple times.

How to Serve

The dish is a bowl of thick seafood stew served in a white bowl with a blue rim, filled with chunky pieces of white fish and shrimp in a rich orange-red tomato broth. Visible layers include small diced carrots, celery, and tomatoes mixed throughout the broth, giving a colorful and textured look. The stew appears hearty with soft fish pieces sitting on top of the vegetable-filled broth. A silver spoon rests on the edge of the bowl, and the bowl is set on a white marbled surface with a light blue cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this stew?

Yes, frozen fish and prawns can be used but make sure to thaw them completely before adding to the stew to ensure even cooking.

Is it possible to make this stew vegetarian?

You can omit the fish and prawns and substitute vegetable stock instead of fish stock. Add beans or tofu for protein and increase the quantity of vegetables to keep it hearty.