Seafood stew with fennel, tomatoes and beans

Instructions

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1 Heat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large flameproof casserole dish (one with a lid) over a medium heat. Add the onion and fennel and cook, stirring, for 5 min or until soft. Add the garlic and chilli flakes and cook, stirring, for 1 min or until fragrant.

2 Add the butter beans, cherry tomatoes and white wine. Bring the mixture to the boil, then reduce the heat and simmer for 5 min or until the sauce thickens. Add the prawns and fish, then cover with the lid and transfer to the oven. Bake for 10–15 min until the stew is piping hot and the fish is just cooked through.

3 To serve, season the stew with ground black pepper, then divide among 4 bowls. Scatter over the crumbled feta and chopped parsley, then serve with the steamed broccolini and green beans.