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Photo of Fennel & tomato fish stew by WW

Fennel & tomato fish stew

Points® value

Meal Items

Olive oil

1 tsp

Red onion

¼ medium


¼ small

Red capsicum

¼ medium


½ clove(s)

dried chilli flakes

2 g, pinch

chicken stock

¼ cup(s), (63ml)

canned diced tomatoes

100 g

ling, raw

150 g

Black olives, drained

15 g

Fresh flat-leaf parsley

1 tsp

white sourdough bread

1 slice(s)


Heat 1 tsp olive oil in a saucepan. Cook ¼ red onion (finely chopped), 1/4 fennel bulb (finely chopped) and 1/4 red capsicum (finely chopped) until softened. Add ½ garlic clove (crushed), a pinch of chilli flakes, ¼ cup chicken stock and 100g canned diced tomatoes. Simmer until vegetables are tender. Add 150g skinless firm white fish fillet and simmer until cooked through. Stir in 25g kalamata olives and sprinkle with finely chopped fresh flat-leaf parsley. Serve with 1 x 40g slice sourdough bread (toasted).