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Tomato Fish Stew

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Ingredients

2 Tsp Olive oil
1 Large Onion Finely sliced
3 Cloves Garlic Crushed
2 Fennel Bulbs trimmed (reserve leaves), thick outer leaves removed, thinly sliced)
2 x 400g Cans of Diced Tomatoes
100ml White Wine
300ml Fish Stock
1 Tsp Sugar
750g Boneless White Fish Fillets
2 Tsp Flat-leaf Parsley Chopped
2 Thyme Sprigs
2 Tsp Finely grated Lemon Rind
Sliced ciabatta bread Grilled, to serve

Tomato Fish Stew

  • Medium

Ingredients

Directions

Steps

1
Done

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until onion is soft. Add fennel slices. Cook, stirring often, for 8 minutes or until fennel is soft.

2
Done

Stir in wine. Cook for 2 minutes. Add stock, tomatoes, sugar, and salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes.

3
Done

Cut fish into large pieces. Add to tomato mixture. Cover. Cook, stirring occasionally, for 3 minutes or until fish is cooked through.

4
Done

Stir through parsley and some chopped reserved fennel leaves. Spoon into serving bowls. Sprinkle with lemon rind. Season with salt and pepper. Serve with grilled ciabatta slices.

The Cafe

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Korean Spicy Seafood Pancake
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Chinese Braised Pork
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Korean Spicy Seafood Pancake
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Chinese Braised Pork