Casseroles, stews
Fish and fennel stew
- 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 (80ml) white wine
- 400g can diced tomatoes
- 1 cup salt-reduced chicken or fish stock
- 500g firm white fish fillets, cut in chunks
- 1/4 cup pitted kalamata olives, halved
- 100g baby spinach
Instructions
1 Spray a large saucepan with oil and place over a medium-high heat. Add onion and fennel. Cook, stirring occasionally, for 7-8 minutes until soft and slightly caramelised. Add garlic. Cook, stirring, for 1 minute.
2 Add wine and simmer until almost evaporated. Add tomatoes and stock. Bring to the boil. Reduce heat to low
and simmer for 10 minutes.
3 Add fish and olives. Simmer for 3-4 minutes or until fish is just cooked through. Stir through spinach. Season to taste with freshly ground black pepper and serve.
- Servings : 4
- Ready in : 30 Minutes
- Ingredient : Baby spinach, Fennel, Fish, Garlic - fresh, Oil, oil spray, Olives, Onions - red, Pepper, peppercorns, Rice, Stock, Tomatoes - canned, Wine
Variations
Make it gluten free: Check stock is gluten free.
Photographer: André Martin
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