Fish Stew with Fennel and Tomatoes

photo (46)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”

Serves 4

  • 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.

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