Herb and lemon fish and prawn casserole

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 2 red onions, sliced
• Zest of 1 lemon, finely grated
• 1 red pepper, cored, cut into strips
• 1 yellow pepper, cut into strips
• 50ml white wine (optional)
• 1 bunch scallions, finely sliced
• 1 leek, trimmed and sliced
• 1 large fennel bulb, thinly sliced
• 2 x 400g tins of good quality chopped tomatoes
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh coriander500g skinless firm white fish fillets (such as cod, haddock or halibut), cut into bite-sized pieces
• 200g raw tiger prawns, peeled and de-veined
• Freshly ground black pepper

Method

1. Heat the oil in a shallow casserole dish over a medium heat and add the onions and garlic.
2. Cover and cook slowly, without allowing them to brown for about 6 minutes or until the onions are beginning to soften.
3. Add the peppers, leek, lemon and fennel and cook, stirring, for 2 minutes.
4. If using, add the wine and allow to evaporate until there is a tablespoon left.
5. Add the chopped tomatoes and black pepper.
6. Bring to the boil, add the fish, bring to a simmer and cook uncovered for 10 minutes.
7. After 10 minutes, add the prawns and cook for a further 4-5 minutes or until the fish is fully cooked.
8. Stir in the chopped fresh herbs and serve.