Tomato and fennel fish stew

Tomato and fennel fish stew


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: 29 grams protein
calories: 81 milligrams cholesterol
calories: 827.81 milligrams sodium
calories: NutritionInformation

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