Fish, Fennel And Tomato Stew

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 fennel bulbs, trimmed,thinly sliced,leaves reserved
• 1/2 cup dry wine
• 3 cups fish stock
• 2 (440 g) cans diced tomatoes
• 1 teaspoon superfine sugar
• salt and pepper
• 750 g thick firm fleshed fish filets
• 2 tablespoons flat leaf parsley, chopped
• 2 teaspoons finely grated fresh lemon rind

Recipe

• 1 heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
• 2 stir often.
• 3 add the fennel slices and cook for a further 8 minutes or until fennel is soft.
• 4 stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
• 5 bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
• 6 cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
• 7 stir through the parsley and 2 tablespoons of reserved fennel leaves.
• 8 serve in bowls, sprinkled with the lemon rind.