Name: Fish with fennel broth (low-fat)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 small fennel bulbs, cut into wedges, fronds reserved; 1 onion, sliced; 2 garlic cloves, crushed; 1 small red chilli, seeded, chopped; 150ml vermouth or dry white wine; 1/2 tsp saffron threads; 410g canned chopped tomatoes; 375ml fish stock; 500g skinless firm white fish (such as blue-eye or cod), cut into 3cm chunks; 20.00 ml Pernod* (optional); 125.00 ml black olives

Fish with fennel broth (low-fat)

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Luxurious fish broth for a chic soirée.

Ingredients:

36.40 gm olive oil
2 small fennel bulbs, cut into wedges, fronds reserved
1 onion, sliced
2 garlic cloves, crushed
1 small red chilli, seeded, chopped
150ml vermouth or dry white wine
1/2 tsp saffron threads
410g canned chopped tomatoes
375ml fish stock
500g skinless firm white fish (such as blue-eye or cod), cut into 3cm chunks
20.00 ml Pernod* (optional)
125.00 ml black olives

Instructions:

In a large deep frypan over medium heat, heat oil. Cook fennel bulbs for 2-3 minutes until golden. Remove from pan and set aside.
Saute the onion in the pan for 1-2 minutes, then mix in the garlic and chili. Pour in the vermouth, saffron, tomato, and stock. Bring it to a boil, place the fennel back into the pan, then lower the heat to medium-low and let it simmer for 10 minutes. Add the fish, cook for an additional 5 minutes, stir in the Pernod and olives, and season it to taste. Serve garnished with fennel fronds and a dollop of ready-made aioli for a luxurious finish.

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