Fish Stew with Olives
Chef Daniel Green has a recipe that is not only low in calories but high in protein.


  • 1tbsp olive oil
  • 1 medium onion finely chopped
  • 1 x 14.5 ounce can tomato
  • 2 garlic cloves crushed
  • 1 cup veg stock
  • 1 tsp fennel seeds
  • 1 x 6 ounce can olives pitted
  • 1 1/2 pounds skinless white fish
  • 10 1/2 ounces raw peeled king shrimp
  • handful flat leaf parsley

Fish Stew with Olives - Home & Family


1) Saute onions for 2-3 minutes

2) Add tomatoes and garlic and cook down for a few minutes

3) Add stock, fennel seeds, olives, fish, and shrimp, reduce heat. Cover and cook for 5 minutes until fish is just opaque

4) Remove the lid, turn up the heat and cook for an additional 2-3 minutes

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