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Fish, fennel and tomato stew
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Cozy up this winter with a comforting stew of flaky white fish, ripe tomatoes, and aromatic fennel. Your family will love this hearty and delicious meal.
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 1 fennel bulb, trimmed, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 510.00 gm fish stock or vegetable stock
  • 1 tsp Brand Dried Chilli Flakes (optional)
  • 800g boneless white fish fillets, cut into 3cm pieces
  • 500g frozen broad beans, thawed and peeled
  • Crusty bread, to serve
Instructions:
  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and fennel. Cook, stirring often, for 10 minutes until soft and golden. Add garlic and cook for 1 more minute.
  • Combine tomatoes, stock, and chili in a pot. Bring to a boil, then lower the heat and simmer for 10 minutes with the lid on.
  • Simmer the fish and broad beans for 5 minutes until seafood is tender and changes color. Serve with crusty bread on the side.

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