Fish, fennel and tomato stew

Fish, fennel and tomato stew

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This stew of white fish fillets, tomato and fennel make a delicious winter warmer for your family.

The ingredient of Fish, fennel and tomato stew

  1. 1 tablespoon olive oil
  2. 1 onion, finely chopped
  3. 1 small carrot, peeled and finely chopped
  4. 1 fennel bulb, trimmed, halved and thinly sliced
  5. 2 garlic cloves, crushed
  6. 400g can diced tomatoes
  7. 2 cups fish stock or vegetable stock
  8. 1 teaspoon Coles Brand Dried Chilli Flakes (optional)
  9. 800g boneless white fish fillets, cut into 3cm pieces
  10. 500g frozen broad beans, thawed and peeled
  11. Crusty bread, to serve

The instruction how to make Fish, fennel and tomato stew

  1. Heat oil in a large saucepan and add onion, carrot and fennel. Cook over medium-low heat for 10 mins, stirring often, until soft and golden. Stir in garlic and cook for 1 more min.
  2. Add tomatoes, stock and chilli. Cover and bring to the boil then reduce heat to medium-low and simmer for 10 mins.
  3. Add fish and broad beans, return to a simmer and cook for 5 mins, until seafood changes colour and is tender. Serve with crusty bread on the side.

Nutritions of Fish, fennel and tomato stew

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calories: https://schema.org
calories: NutritionInformation

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