Tomato and fennel fish stew

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

Recipe «Tomato and fennel fish stew» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.