Mediterranean fish stew

Готовим Fish Mediterranean fish stew

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Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add fennel and garlic. Cook, stirring, for 4 to 5 minutes or until softened.
  2. Add wine. Bring to the boil. Boil for 2 minutes or until liquid is reduced by half. Add tomato, stock, potato and 1 cup cold water. Bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 15 minutes.
  3. Add fish and olives. Cook, covered, for 10 minutes or until fish is cooked through. Serve sprinkled with reserved fennel fronds.

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1 tbsp olive oil
2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved
2 garlic cloves, crushed
1/2 cup dry white wine
4 medium tomatoes, chopped
1 cup Massel chicken style liquid stock
800g desiree potatoes, cut into 3cm pieces
4 boneless white fish fillets , cut into 3cm pieces
1 cup green olives

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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