Fish and fennel stew
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Time to make:
40 mins, prep 15 mins, cook 20-25 mins
$4.63 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
1 red onion, thinly sliced
1 large bulb fennel (or 2 baby bulbs), trimmed, halved, thinly sliced
2 cloves garlic, thinly sliced
1/3 cup white wine
400g can chopped tomatoes
1 cup reduced-salt vegetable or fish stock
500g firm white fish fillets, cut into chunks
1/4 cup pitted kalamata olives, halved
100g baby spinach leaves
4 slices multigrain crusty bread
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion and fennel. Cook, stirring occasionally, for 7–8 minutes, until soft and slightly caramelised. Add garlic; cook, stirring, for 1 minute.
Step 2 Add wine and simmer until almost evaporated (5–10 minutes). Add tomatoes and stock; bring to the boil. Reduce heat to low and simmer for 10 minutes.
Step 3 Add fish and olives. Simmer for 3–4 minutes, or until fish is just cooked. Stir through spinach and season to taste. Serve with crusty bread.
About this recipe
First published: March 2011