Fish with fennel broth (low-fat)

Готовим Fish Fish with fennel broth (low-fat)

This gourmet fish broth makes an elegant starter for a stylish dinner party.

Lables: Low fat Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Heat oil in a large deep frypan over medium heat. Add fennel bulbs and cook for 2-3 minutes until golden, then remove from pan. Set aside.
  2. Add the onion to pan, cook for 1-2 minutes. Stir in garlic and chilli, then add vermouth, saffron, tomato and stock. Bring to boil, return fennel to pan, then reduce heat to medium-low and simmer 10 minutes. Add fish, cook for 5 minutes, add Pernod and olives, and season. Serve garnished with fennel fronds. For an indulgent touch, dollop with ready-made aioli*.

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2 tbsp olive oil
2 small fennel bulbs, cut into wedges, fronds reserved
1 onion, sliced
2 garlic cloves, crushed
1 small red chilli, seeded, chopped
150ml vermouth or dry white wine
1/2 tsp saffron threads
410g canned chopped tomatoes
1 1/2 cups fish stock
500g skinless firm white fish , cut into 3cm chunks
1 tbsp Pernod*
1/2 cup black olives

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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