Fish, Fennel and Tomato Stew
Calories 0 kcal
Protein Serves 2.00
Carbohydrate 6.8 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Ingredients
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1
tbsp Basil (chopped)
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2
whole Bay Leaves
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1
pinch Black Pepper (ground)
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240
g Brown Onions (chopped finely)
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1
whole Can of Diced Tomatoes
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1
pinch Cayenne Pepper (as per taste)
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100
g Celery (chopped)
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2
whole Fennel Bulb (trimmed, thick outer leaves removed, thinly sliced)
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3
cups Fish Stock (Campbell's Real Fish Stock, Liquid)
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2
clove Garlic (crushed)
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2
tsp Lemon Zest
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1
pinch Lite Salt
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1
tbsp Olive Oil
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2
tbsp Parsley (flat leaf, fresh, chopped)
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1
pinch Saffron
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2
tbsp Tomato Paste
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0.50
cup Water
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720
g White fish fillets (Firm Fish Appropriate for Stewing)
Instructions
- 1. Heat oil in a large saucepan over medium heat, add onion and garlic and cook stirring until onion is soft, add fennel slices and celery, cook until fennel is soft.
- 2. Add stock, can of tomatoes, tomato paste, water, bay leaves, basil, saffron salt and pepper and stir to combine. Cover with a tight-fitting lid and bring to the boil, reduce heat to medium-low and simmer for 20 minutes.
- 3. Cut fish into large pieces, add to tomato mixture cover. and cook, stirring occasionally for 3 minutes or until fish is cooked through.
- 4. Stir through parsley, lemon rind and cayenne pepper. Spoon in to serving bowls.
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