Any firm white fish can be used, while prawns add a flavour and colour boost. As the liquid reduces, flavours intensify, so check seasoning regularly.
50ml olive oil
250g leeks, thinly sliced
small fennel bulb, thinly sliced
salt, freshly ground pepper
60ml dry white wine
500ml water or vegie stock
240ml heavy cream
800g blue-eye trevalla or other firm white fish, each cut into 4 equal portions
200g green prawns, peeled
150g shelled peas or thinly sliced asparagus
75g mixed herbs, such as parsley, dill, mint or chives
1 lemon, for zest and juice
chilli flakes, optional
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add leeks and the fennel.
Cook, stirring occasionally, until leeks are bright green and starting to brown and fennel is completely tender, about eight to 10 minutes.
Add white wine and cook until almost evaporated, about three minutes.
Add water (or stock), cream and season. Bring to a simmer and continue to gently cook until flavours have come together, about five to eight minutes.
Add fish, nestling each piece until submerged. Cover the pot and gently cook for five minutes.
Add the prawns and vegetables and gently cook until fish and prawns are cooked through and the vegetables are bright green and tender, about two minutes. Remove from heat.
To serve, toss herbs with a bit of lemon zest, juice and season. Ladle the stew into bowls and top with the herb mix and sprinkle with more pepper and chilli flakes, if using.
Serve with: Alison Roman's crushed, buttered potatoes