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Fish, Fennel And Tomato Stew

  • 5servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 160g brown onion , finely chopped

  3. 2 garlic cloves, crushed

  4. 2 fennel bulbs, trimmed, thick outer leaves removed, thinly sliced

  5. 3 cups fish stock - (campbell's real fish stock, liquid)

  6. 1 tin diced tomato

  7. 2 tablespoons tomato paste

  8. 100g celery , chopped

  9. 700g boneless white fish fillets (firm fish appropriate for stewing)

  10. cup of water

  11. 1 tablespoon fresh basil, chopped

  12. 2 tablespoons flat-leaf parsley, chopped

  13. 2 bay leaves

  14. 2 teaspoons finely grated lemon rind

  15. teaspoon lite salt

  16. Finely ground pepper

  17. Pinch of saffron

  18. Pinch of cayenne pepper (according to taste)

Instructions Jump to Ingredients ↑

  1. Heat oil, in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until onion is soft. Add fennel slices and celery. Cook, stirring often, for 8 minutes or until fennel is soft.

  2. Add stock, can of tomatoes, tomato paste, water, bay leaves, basil, saffron salt & pepper. Stir to combine. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes.

  3. Cut fish into large pieces. Add to tomato mixture. Cover. Cook, stirring occasionally, for 3 minutes or until fish is cooked through.

  4. Stir through parsley, lemon rind and cayenne pepper. Spoon in to serving bowls.

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