Fish, Fennel and Tomato Stew

Course: Meals, Public
Cuisine: Fish
Servings: 6
Carbohydrates: 6.75g


  • 1 tbsp Olive Oil
  • 240 g Brown Onion, Finely Chopped
  • 2 Garlic clove, crushed
  • 2 Fennel Bulbs, Trimmed, Thick Outer Leaves Removed, Thinly Sliced
  • 3 cup Fish Stock (Campbell's Real Fish Stock, Liquid)
  • 1 Can of diced tomato
  • 2 tbsp Tomato Paste
  • 100 g Celery, Chopped
  • 720 g Boneless White Fish Fillets (Firm Fish Appropriate for Stewing)
  • 1/2 cup Water
  • 1 tbsp Fresh Basil, Chopped
  • 2 tbsp Fresh Flat-Leaf Parsley, Chopped
  • 2 Bay Leaves
  • 2 tsp Lemon zest
  • 1 pinch Lite Salt
  • 1 pinch Ground Black Pepper
  • 1 pinch Saffron
  • 1 pinch Cayenne Pepper (according to Taste)


  • 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.
  • 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.
  • Cut fish into large pieces, add to tomato mixture cover. and cook, stirring occasionally for 3 minutes or until fish is cooked through.
  • Stir through parsley, lemon rind and cayenne pepper. Spoon in to serving bowls.


Serving: 2g | Carbohydrates: 6.75g
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