FISH & FENNEL STEW

FISH & FENNEL STEW

This is a delicious summer stew. I have used only fish in this stew but you can add more seafood in it. 

Serves 4

Time: 30-35 minutes

2 big fillets of cod or any firm fish cut into chunks

3 tbs olive oil
1 cup chopped onion
1 fennel bulb, stalks trimmed, core removed and thinly sliced
1 bay leaf
Salt & pepper

1 lemon (zest + 2 tbs juice)
2 garlic clove minced
2 tbs tomato paste
4  fresh tomatoes chopped or 1 tin tomatoes
2 cups white wine
2 cups fish stock

2 tbs parsley

Method

Add the olive oil, onions, fennel, bay leaf and season with of salt and pepper. Cook, stirring, until the fennel and the onions are very tender, but not browned. 

Add the lemon zest, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep colour, then add the tomato slices and season with salt. Continue cooking till tomatoes are softened and oil separates.

Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. 

Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, and simmer. 

Now, arrange the fish chunks and simmer further, about 6 to 8 minutes. 

Serve warm with a sprinkle of chopped parsley and a ciabatta to mop the stew.