Name: Mediterranean fish stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Cuisine: european
Ingredients: 18.20 gm olive oil; 2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved (see note); 2 garlic cloves, crushed; 125.00 gm dry white wine; 4 medium tomatoes, chopped; 255.00 gm chicken style liquid stock; 800g desiree potatoes, cut into 3cm pieces; 4 (200g each) boneless white fish fillets (such as ling, blue-eye or perch), cut into 3cm pieces; 250.00 ml green olives

Mediterranean fish stew

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Ingredients:

2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved (see note)
125.00 gm dry white wine
4 medium tomatoes, chopped
255.00 gm chicken style liquid stock
800g desiree potatoes, cut into 3cm pieces
4 (200g each) boneless white fish fillets (such as ling, blue-eye or perch), cut into 3cm pieces
250.00 ml green olives

Instructions:

In a large non-stick frying pan, heat oil over medium-high heat. Add fennel and garlic, stirring occasionally, until softened, about 4 to 5 minutes.
Pour in the wine and let it come to a lively boil. Allow it to boil for 2 minutes, or until the liquid has reduced by half. Stir in the tomato, stock, potato, and 1 cup of cold water. Bring it to a vigorous boil again, then lower the heat to medium-low. Cover the pot and let it simmer gently for 15 minutes.
Place the fish and olives in the pan. Cook covered for 10 minutes or until the fish is fully cooked. Sprinkle with reserved fennel fronds before serving.

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