2 tablespoons olive oil
1 onion, sliced
1 leek, thinly sliced
1 fennel bulb, sliced, fronds reserved
1 stick celery, sliced, small tender inner leaves reserved
2 cloves garlic, finely chopped
2 teaspoons caraway seeds
2 teaspoons dried tarragon
½ cup white wine
¼ cup crème fraîche
1 cup good stock; use fish, chicken or vegetable
2 x 400-gram tins butter beans, drained and rinsed
sea salt and ground pepper
800 grams firm white fish, cut into large pieces
12 large raw peeled prawns
dark rye bread or a crusty sourdough
Base: Heat the oil in a large sauté pan or saucepan and add the onion, leek, fennel, celery, garlic, caraway seeds and tarragon. Season generously with salt and pepper and cook
over a medium heat for 10 minutes, stirring occasionally.
Add the wine and let it bubble up for 2 minutes then stir in the crème fraîche. Add the stock and beans and bring to the boil. Reduce the heat and simmer for 10 minutes.
Stew: Season the fish and prawns then nestle into the pan. Cover and simmer until the seafood is just cooked.
To serve: Ladle into bowls and top with the reserved fennel fronds and a few celery leaves. Serve with lemon halves to squeeze over and a dark rye bread or a crusty sourdough. Serves 4.