Tomato and fennel fish stew

Готовим Fish Tomato and fennel fish stew

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

Lables: Low carb Low kilojoule Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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.

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1 tbsp olive oil
1 baby fennel, trimmed, thinly sliced
1 tbsp plain flour
600g boneless firm white fish fillets, cut into 3cm pieces
Chargrilled crusty bread, to serve
1 tbsp olive oil
4 garlic cloves, finely chopped
1 1/2 tsp fennel seeds
3/4 cup dry white wine
4 cups tomato passata
2 cups Massel chicken style liquid stock
2 dried bay leaves

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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