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Ingredients

1 tablespoon olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 fennel bulbs, trimmed (reserve leaves), thick outer leaves removed, thinly sliced
1/2 cup dry white wine
3 cups fish stock
2 x 400g cans diced tomatoes
1 teaspoon caster sugar
750g boneless white fish fillets (see note)
2 tablespoons flat-leaf parsley, chopped
2 teaspoons finely grated lemon rind
Sliced ciabatta bread, grilled, to serve

Method

Step 1 Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until onion is soft. Add fennel slices. Cook, stirring often, for 8 minutes or until fennel is soft.
Step 2 Stir in wine. Cook for 2 minutes. Add stock, tomatoes, sugar, and salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes.
Step 3 Cut fish into large pieces. Add to tomato mixture. Cover. Cook, stirring occasionally, for 3 minutes or until fish is cooked through.
Step 4 Stir through parsley and 2 tablespoons chopped reserved fennel leaves. Spoon into serving bowls. Sprinkle with lemon rind. Season with salt and pepper. Serve with grilled ciabatta slices.

Fish, fennel and tomato stew

How to make Fish, fennel and tomato stew

Ingredients

Method