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Fish, fennel and tomato stew
Fish, fennel and tomato stew
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cozy up with a comforting fish stew perfect for chilly winter evenings.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 fennel bulbs, trimmed (reserve leaves), thick outer leaves removed, thinly sliced
  • 125.00 gm dry white wine
  • 765.00 gm fish stock
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 5.00 gm caster sugar
  • 750g boneless white fish fillets (see note)
  • 40.00 ml flat-leaf parsley, chopped
  • 2 tsp finely grated lemon rind
  • Sliced ciabatta bread, grilled, to serve
Instructions:
  • In a large saucepan over medium heat, warm oil. Add onion and garlic, and cook, stirring frequently, for 3 minutes until onion is tender. Stir in fennel slices and continue cooking and stirring for 8 minutes until fennel is soft.
  • Pour in the wine and let it simmer for 2 minutes. Add the stock, tomatoes, sugar, salt, and pepper, stirring to mix well. Cover with a secure lid and bring it to a boil. Lower the heat to medium-low and simmer for 20 minutes.
  • Cut the fish into large pieces, then gently add it to the flavorful tomato mixture. Cover the pot and let it cook for about 3 minutes, stirring occasionally, until the fish is perfectly cooked through.
  • Combine parsley and 2 tablespoons of reserved chopped fennel leaves into the dish. Transfer the mixture into serving bowls. Top with lemon zest and season with salt and pepper. Serve with grilled ciabatta slices.

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