FISH, FENNEL AND TOMATO STEW

Fish, Fennel and Tomato Stew image

Provided by JustJanS

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 fennel bulbs, trimmed,thinly sliced,leaves reserved
1/2 cup dry white wine
3 cups fish stock
2 (440 g) cans diced tomatoes
1 teaspoon superfine sugar
salt and pepper
750 g thick firm white fleshed fish filets
2 tablespoons flat leaf parsley, chopped
2 teaspoons finely grated fresh lemon rind

Steps:

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

Nutrition Facts : Calories 440.6, Fat 11, SaturatedFat 2.4, Cholesterol 80.5, Sodium 908.6, Carbohydrate 28.8, Fiber 7.4, Sugar 11.2, Protein 52