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Ingredients

1 tablespoon olive oil
2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved (see note)
2 garlic cloves, crushed
1/2 cup dry white wine
4 medium tomatoes, chopped
1 cup Massel chicken style liquid stock
800g desiree potatoes, cut into 3cm pieces
4 (200g each) boneless white fish fillets (such as ling, blue-eye or perch), cut into 3cm pieces
1 cup green olives

Method

Step 1 Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add fennel and garlic. Cook, stirring, for 4 to 5 minutes or until softened.
Step 2 Add wine. Bring to the boil. Boil for 2 minutes or until liquid is reduced by half. Add tomato, stock, potato and 1 cup cold water. Bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 15 minutes.
Step 3 Add fish and olives. Cook, covered, for 10 minutes or until fish is cooked through. Serve sprinkled with reserved fennel fronds.

Mediterranean fish stew

How to make Mediterranean fish stew

Ingredients

Method