Step 1

Heat olive oil in a large,heavy-bottomed pot over medium heat. Add leeks and the fennel.

Step 2

Cook,stirring occasionally,until leeks are bright green and starting to brown and fennel is completely tender,about eight to 10 minutes.

Step 3

Add white wine and cook until almost evaporated,about three minutes.

Step 4

Add water (or stock),cream and season. Bring to a simmer and continue to gently cook until flavours have come together,about five to eight minutes. 

Step 5

Add fish,nestling each piece until submerged. Cover the pot and gently cook for five minutes. 

Step 6

Add the prawns and vegetables and gently cook until fish and prawns are cooked through and the vegetables are bright green and tender,about two minutes. Remove from heat. 

Step 7

To serve,toss herbs with a bit of lemon zest,juice and season. Ladle the stew into bowls and top with the herb mix and sprinkle with more pepper and chilli flakes,if using.

Serve with:Alison Roman's crushed,buttered potatoes