Tomato And Fennel Fish Stew

This fish stew is conclusive mopped occurring later than pieces of crusty bread.

The ingredient of Tomato And Fennel Fish Stew

• 1 tbsp olive oil
• 1 baby fennel trimmed thinly sliced reserve fronds
• 1 tbsp plain flour
• 600g boneless unmovable white fish fillets cut into 3cm pieces
• chargrilled crusty bread to relieve sustain
• 1 tbsp olive oil
• 4 garlic cloves finely chopped
• 1 1 2 tsp fennel seeds
• 3 4 cup dry white wine
• 4 cups tomato passata
• 2 cups massel chicken style liquid heap
• 2 dried bay leaves

The Instruction of tomato and fennel fish stew

• make tomato and fennel sauce heat oil in a saucepan more than medium heat ensue garlic and fennel seeds cook stirring for 1 minute or until fragrant go to wine simmer for 3 minutes or until edited by two thirds ensue passata buildup and bay leaves reduce heat to low simmer for 30 minutes or until mix thickens season remove from heat reserve 3 cups of sauce for calabrese chicken see related recipe
• heat oil in a large saucepan more than medium low heat ensue fennel cook stirring occasionally for 7 minutes or until fennel has softened accumulate flour cook stirring for 1 minute gradually work up in unshakable tomato and fennel sauce 2 1 2cups and 2 cups cool water bring to a simmer condense abbreviate heat to low simmer for 5 minutes or until thickened
• ensue fish simmer for 3 minutes or until fish is just cooked through divide stew amid bowls sprinkle later reserved fennel fronds facilitate subsequently bread

Nutritions of Tomato And Fennel Fish Stew

calories: 347 028 calories
calories: 13 grams fat
calories: 2 grams saturated fat
calories: 21 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 29 grams protein
calories: 81 milligrams cholesterol
calories: 827 81 milligrams sodium
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calories: nutritioninformation