Get up to 50% OFF*
Start today
Photo of Fennel and tomato fish stew by WW

Fennel and tomato fish stew

6 - 8
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Use your bread to soak up the rich tomato sauce that forms the base of this classic Mediterranean-style meal.


Olive oil

1 tbs

Red onion

1 medium, finely chopped

Fennel bulb(s)

1 small, finely chopped

Red capsicum

1 medium, finely chopped


2 clove(s), crushed

Dried chilli flakes

¼ tsp

Chicken stock

1 cup(s)

Canned diced tomatoes

400 g

Ling, raw

750 g

Black olives, drained

100 g, Kalamata

Fresh flat-leaf parsley

¼ cup(s), chopped

White sourdough bread

4 slice(s), rye


  1. Heat oil in a large saucepan over medium heat. Add onion, fennel and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic, chilli, stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes.
  2. Place fish in the pan and turn to coat in sauce. Simmer, covered, for 10–12 minutes or until fish is just cooked through. Stir in olives.
  3. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray bread with oil. Cook for 1–2 minutes each side or until lightly toasted. Sprinkle stew with parsley and serve with toasted bread.


SERVING SUGGESTION: Mixed leaf green salad.