Fish, Fennel and Tomato Stew Recipe

Name: Fish, Fennel and Tomato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 2 fennel bulbs, trimmed,thinly sliced,leaves reserved; ½ cup dry white wine; 3 cups fish stock; 2 (440 g) cans diced tomatoes; 1 teaspoon superfine sugar; salt and pepper; 750 g thick firm white fleshed fish filets; 2 tablespoons flat leaf parsley, chopped; 2 teaspoons finely grated fresh lemon rind

Servings: persons

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 fennel bulbs, trimmed,thinly sliced,leaves reserved
½ cup dry white wine
3 cups fish stock
2 (440 g) cans diced tomatoes
1 teaspoon superfine sugar
salt and pepper
750 g thick firm white fleshed fish filets
2 tablespoons flat leaf parsley, chopped
2 teaspoons finely grated fresh lemon rind

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, finely chopped, 2 cloves garlic, crushed, 2 fennel bulbs, trimmed,thinly sliced,leaves reserved, and more.

Yes, Fish, Fennel and Tomato Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish, Fennel and Tomato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions