Fish, Fennel and Tomato Stew |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this from the Australian magazine Food Ideas. Ingredients:
1 tablespoon olive oil |
1 large onion, finely chopped |
2 cloves garlic, crushed |
2 fennel bulbs, trimmed,thinly sliced,leaves reserved |
1/2 cup dry white wine |
3 cups fish stock |
2 (440 g) cans diced tomatoes |
1 teaspoon superfine sugar |
salt and pepper |
750 g thick firm white fleshed fish filets |
2 tablespoons flat leaf parsley, chopped |
2 teaspoons finely grated fresh lemon rind |
Directions:
1. Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
2. Stir often.
3. Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
4. Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
5. Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
6. Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
7. Stir through the parsley and 2 tablespoons of reserved fennel leaves.
8. Serve in bowls, sprinkled with the lemon rind.
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