Name: Fennel and tomato fish stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 tbs olive oil; 1 medium red onion finely chopped; 1 small fennel bulb(s) finely chopped; 1 medium red capsicum finely chopped; 2 clove(s) garlic crushed; 0.25 tsp dried chilli flakes; 1 cup(s) chicken stock; 400 g canned diced tomatoes; 750 g ling, raw; 100 g black olives, drained Kalamata; 0.25 cup(s) fresh flat-leaf parsley chopped; 4 slice(s) sourdough bread rye

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Ingredients

olive oil

1 tbs

red onion

1 medium, finely chopped

fennel bulb(s)

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

sourdough bread

4 slice(s), rye

Instructions

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.
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.
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.

Fennel and tomato fish stew

Ingredients

Instructions

Notes

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