Tomato and fennel fish stew

Tomato and fennel fish stew

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This fish stew is perfect mopped up with pieces of crusty bread.

The ingredient of Tomato and fennel fish stew

  1. 1 tablespoon olive oil
  2. 1 baby fennel, trimmed, thinly sliced (reserve fronds)
  3. 1 tablespoon plain flour
  4. 600g boneless firm white fish fillets, cut into 3cm pieces
  5. Chargrilled crusty bread, to serve
  6. 1 tablespoon olive oil
  7. 4 garlic cloves, finely chopped
  8. 1 1/2 teaspoons fennel seeds
  9. 3/4 cup dry white wine
  10. 4 cups tomato passata
  11. 2 cups Massel chicken style liquid stock
  12. 2 dried bay leaves

The instruction how to make Tomato and fennel fish stew

  1. Make Tomato and fennel sauce: Heat oil in a saucepan over medium heat. Add garlic and fennel seeds. Cook, stirring, for 1 minute or until fragrant. Add wine. Simmer for 3 minutes or until reduced by two-thirds. Add passata, stock and bay leaves. Reduce heat to low. Simmer for 30 minutes or until mixture thickens. Season. Remove from heat. Reserve 3 cups of sauce (for Calabrese chicken - see related recipe).
  2. Heat oil in a large saucepan over medium-low heat. Add fennel. Cook, stirring occasionally, for 7 minutes or until fennel has softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in remaining tomato and fennel sauce (2 1/2cups) and 2 cups cold water. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until thickened.
  3. Add fish. Simmer for 3 minutes or until fish is just cooked through. Divide stew between bowls. Sprinkle with reserved fennel fronds. Serve with bread.

Nutritions of Tomato and fennel fish stew

calories: 347.028 calories
calories: 13 grams fat
calories: 2 grams saturated fat
calories: 21 grams carbohydrates
calories: 13 grams sugar
calories:
calories: 29 grams protein
calories: 81 milligrams cholesterol
calories: 827.81 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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