Fish, Fennel and Tomato Stew

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Total Time
50mins
Prep 15 mins
Cook 35 mins

I got this from the Australian magazine Food Ideas.

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
  2. Stir often.
  3. Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
  4. Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
  5. Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
  6. Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
  7. Stir through the parsley and 2 tablespoons of reserved fennel leaves.
  8. Serve in bowls, sprinkled with the lemon rind.