Fish with fennel broth (low-fat)

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

Recipe «Fish with fennel broth (low-fat)» 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: 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.

Ingredients:

• 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 

Instructions

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*.