Fish, fennel and tomato stew

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

Recipe «Fish, fennel and tomato stew» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.