While this dish is ok, it’s not as good as the majority of Carol’s recipes. For some reason it just doesn’t taste right- it isn’t flavoursome enough. This recipe is rich in protein and B vitamins. Fennel provides folate and potassium and the tomatoes are rich in vitamin C and lycopene. This recipe is from Carol Vorderman’s “Detox Recipes”
- 2 tablespoons extra virgin olive oil
- 1 fennel bulb, finely chopped
- 1 garlic clove, crushed
- 500ml fish or vegetable stock
- 800g tinned chopped tomatoes
- 250g cherry tomatoes, halved
- Low sodium salt and black pepper
- 450g monkfish fillet, cut into 4cm chunks, monkfish isn’t available where I live so I used another white fish
- 1 tablespoon chopped chives
Heat the olive oil in a large pan, add the fennel and cook over a moderate heat for 5 minutes. Add the garlic and cook for a further minute.
Stir in the stock and tinned tomatoes, bring to the boil and simmer for 5 minutes.
Add the cherry tomatoes and cook for a further 5 minutes. Season with low sodium salt and freshly ground pepper.
Add the white fish, cover and cook for approximately 5 minutes until the fish is cooked. Garnish with the chopped chives.