Fennel and tomato fish stew
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Use your bread to soak up the rich tomato sauce that forms the base of this classic Mediterranean-style meal.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Fennel
1 small, finely chopped
Red capsicum
1 medium, finely chopped
Garlic
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
Instructions
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.
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