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Photo of Fennel and tomato fish stew by WW

Fennel and tomato fish stew

6
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Use your bread to soak up the rich tomato sauce that forms the base of this classic Mediterranean-style meal.

Ingredients

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Fennel

1 small, finely chopped

Red capsicum

1 medium, finely chopped

Garlic

2 clove(s), crushed

Dried chilli flakes

¼ tsp

Chicken stock

1 cup(s)

Canned diced tomatoes

400 g

Ling, raw

750 g

Black olives, drained

100 g, Kalamata

Fresh flat-leaf parsley

¼ cup(s), chopped

White sourdough bread

4 slice(s), rye

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion, fennel and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic, chilli, stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes.
  2. Place fish in the pan and turn to coat in sauce. Simmer, covered, for 10–12 minutes or until fish is just cooked through. Stir in olives.
  3. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray bread with oil. Cook for 1–2 minutes each side or until lightly toasted. Sprinkle stew with parsley and serve with toasted bread.

Notes

SERVING SUGGESTION: Mixed leaf green salad.

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