Fish, fennel and tomato stew

Готовим Fish Fish, fennel and tomato stew

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

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  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.

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1 tbsp olive oil
1 onion, finely chopped
1 small carrot, peeled and finely chopped
1 fennel bulb, trimmed, halved and thinly sliced
2 garlic cloves, crushed
400g can diced tomatoes
2 cups fish or vegetable stock
1 tsp Coles Brand Dried Chilli Flakes
800g boneless white fish fillets, cut into 3cm pieces
500g frozen broad beans, thawed and peeled
Crusty bread, to serve

Adv

Autors
Preparation time
30
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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