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    You are in: Home / Recipes / Fish, Fennel and Tomato Stew Recipe
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    Fish, Fennel and Tomato Stew

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    JustJanS's Note:

    I got this from the Australian magazine Food Ideas.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Stir often.
    3. 3
      Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
    4. 4
      Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
    5. 5
      Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
    6. 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. 7
      Stir through the parsley and 2 tablespoons of reserved fennel leaves.
    8. 8
      Serve in bowls, sprinkled with the lemon rind.

    Ratings & Reviews:

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    Nutritional Facts for Fish, Fennel and Tomato Stew

    Serving Size: 1 (772 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.6
     
    Calories from Fat 99
    22%
    Total Fat 11.0 g
    16%
    Saturated Fat 2.3 g
    11%
    Cholesterol 80.5 mg
    26%
    Sodium 908.6 mg
    37%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 7.4 g
    29%
    Sugars 11.1 g
    44%
    Protein 51.9 g
    103%

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