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KristenAuthorKristen
Rating

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Yields6 Servings

Nutrition Facts

Protein Serves 2

Servings 6


Amount Per Serving
% Daily Value *
Net Carbohydrate 6.75g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 1 tbsp Olive Oil
 240 g Brown Onion, Finely Chopped
 2 Garlic Cloves, Crushed
 2 Fennel Bulbs, Trimmed, Thick Outer Leaves Removed, Thinly Sliced
 3 cups Fish Stock (Campbell's Real Fish Stock, Liquid)
 1 Tin Diced Tomato
 2 tbsp Tomato Paste
 100 g Celery, Chopped
 720 g Boneless White Fish Fillets (Firm Fish Appropriate for Stewing)
 ½ cup Water
 1 tbsp Fresh Basil, Chopped
 2 tbsp Fresh Flat-Leaf Parsley, Chopped
 2 Bay Leaves
 2 tsp Finely Grated Lemon Rind
 1 pinch Lite Salt
 1 pinch Ground Black Pepper
 1 pinch Saffron
 1 pinch Cayenne Pepper (according to Taste)

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.

CategoryCuisineCooking Method

Ingredients

 1 tbsp Olive Oil
 240 g Brown Onion, Finely Chopped
 2 Garlic Cloves, Crushed
 2 Fennel Bulbs, Trimmed, Thick Outer Leaves Removed, Thinly Sliced
 3 cups Fish Stock (Campbell's Real Fish Stock, Liquid)
 1 Tin Diced Tomato
 2 tbsp Tomato Paste
 100 g Celery, Chopped
 720 g Boneless White Fish Fillets (Firm Fish Appropriate for Stewing)
 ½ cup Water
 1 tbsp Fresh Basil, Chopped
 2 tbsp Fresh Flat-Leaf Parsley, Chopped
 2 Bay Leaves
 2 tsp Finely Grated Lemon Rind
 1 pinch Lite Salt
 1 pinch Ground Black Pepper
 1 pinch Saffron
 1 pinch Cayenne Pepper (according to Taste)

Directions

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.

Fish, Fennel and Tomato Stew

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