Seafood fregola

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the fennel

Step 2

Peel and crush the garlic

Step 3

Grate the tomatoes

Step 4

Slice the courgettes

Step 5

Chop the parsley

Step 6

Cut the lemon into wedges

Step 7

Bring all the fish stock to a simmer in a pan

Step 8

Fry the fennel and garlic in the olive oil until soft

Step 9

Add the fregola to the veg

Step 10

Add the wine, and stir until absorbed

Step 11

Add the tomatoes, 350ml fish stock, and the courgettes. Cook over a low heat for 10 minutes, stirring occasionally, until cooked (add more stock if necessary).

Step 12

Stir in the seafood until warmed through

Step 13

Stir through the parsley

Step 14

Serve with lemon wedges