Recipe – Fish Broth with Hake, Prawns and Nduja

You may have noticed an orange hue on the horizon and that the leaves are starting to turn shades of brown. Which means at last, we can finally get down to the solid business of proper eating and making the most of the season.

Weather wise, October can catch you on the hop though. So instead of heading into full on belly bulging, stew territory; with this recipe, we’re keeping things light. Fish is on the agenda and Hake is in good supply around this time of year, along with prawns.

The broth, however, really is the star. Building in a baseline of sweet onion and aniseed flavours, along with Autumn ripe tomatoes, the nduja ties everything in fantastically well. After adding a good dollop of soft, fatty, cured meat delight – to lend a pleasant whack of spice to finish – this will definitely warm the cockles.

Oh yes.


1 onion, peeled and finely chopped
1 fennel bulb, trimmed and finely chopped (Reserve the fronds for decoration)
4 garlic cloves, finely chopped
3 tbs extra virgin olive oil
4 tomatoes, peeled, seeded and chopped
75 gms Lishman’s Yorkshire nduja
1 tbs smoked paprika
5 Charlotte potatoes, peeled and sliced
500ml dry white wine
500ml water
400g hake fillets, sliced into chunks
300g raw King Prawns, peeled
Sea salt and cracked black pepper


Begin by heating the oil in a saucepan on the hob and then add the chopped onion and fennel. Keep the heat low as you want to slowly cook the root vegetables for at least 20 minutes, until everything becomes soft and sweet.

Next add the garlic, tomatoes and smoked paprika, and cook down for another 5 minutes.

Then add the nduja and stir everything together for another 5 mins, gently squashing the spiced meat down into the mix.

Now add the wine, water and potatoes and bring to a simmer, cooking for a further 20 minutes.

Then check for seasoning.

(You can prepare this part of the dish up to a day in advance)

When ready, bring the broth up to a simmer and drop the hake in to poach for 5 minutes.

Repeat with the King prawns, poaching them for 2 minutes, until they turn pink all over.

To serve, spoon into deep bowls and dress with a sprinkling of the fennel fronds. A nice chunk of bread to mop up with wouldn’t go amiss either.