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Tomato and fennel fish stew
Tomato and fennel fish stew
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savor this delectable fish stew with crusty bread for a delicious meal.
Ingredients:
  • 36.40 gm olive oil
  • 1 baby fennel, trimmed, thinly sliced (reserve fronds)
  • 20.00 ml plain flour
  • 600g boneless firm white fish fillets, cut into 3cm pieces
  • Chargrilled crusty bread, to serve
  • 4 garlic cloves, finely chopped
  • 1 1/2 tsp fennel seeds
  • 187.50 gm dry white wine
  • 1000.00 ml tomato passata
  • 510.00 gm chicken style liquid stock
  • 2 dried bay leaves
Instructions:
  • Prepare Tomato and Fennel Sauce: Heat oil in a saucepan over medium heat. Sauté garlic and fennel seeds for 1 minute until fragrant. Pour in wine and simmer until reduced by two-thirds. Stir in passata, stock, and bay leaves. Simmer over low heat for 30 minutes until thickened. Season to taste, then set aside 3 cups for Calabrese chicken.
  • In a large saucepan over medium-low heat, warm oil. Add fennel and cook, stirring occasionally, for 7 minutes until softened. Add flour and cook for an additional minute. Slowly mix in the rest of the tomato and fennel sauce (2 1/2 cups) and 2 cups of cold water. Bring to a gentle simmer, then reduce heat to low and simmer for 5 minutes until thickened.
  • Gently drop in the fish and simmer for 3 minutes or until it is perfectly cooked. Portion the stew into bowls, garnish with fennel fronds, and serve with bread.

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