how to make award winning Tomato and fennel fish stew

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and fennel fish stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and fennel fish stew is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and fennel fish stew is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon olive oil
  • 1 baby fennel, trimmed, thinly sliced (reserve fronds)
  • 1 tablespoon plain flour
  • 600g boneless firm white fish fillets, cut into 3cm pieces
  • Chargrilled crusty bread, to serve


  • Step 1
    Make Tomato and fennel sauce: Heat oil in a saucepan over medium heat. Add garlic and fennel seeds. Cook, stirring, for 1 minute or until fragrant. Add wine. Simmer for 3 minutes or until reduced by two-thirds. Add passata, stock and bay leaves. Reduce heat to low. Simmer for 30 minutes or until mixture thickens. Season. Remove from heat. Reserve 3 cups of sauce (for Calabrese chicken – see related recipe).
  • Step 2
    Heat oil in a large saucepan over medium-low heat. Add fennel. Cook, stirring occasionally, for 7 minutes or until fennel has softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in remaining tomato and fennel sauce (2 1/2cups) and 2 cups cold water. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until thickened.
  • Step 3
    Add fish. Simmer for 3 minutes or until fish is just cooked through. Divide stew between bowls. Sprinkle with reserved fennel fronds. Serve with bread.

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