Tomato-fennel fish stew

Chatelaine 0

( 16 ratings )

Preparation time:
15 minutes
Cooking time:
20 minutes
4 Servings
John Cullen

John Cullen


  • 1/2 large fennel bulb
  • 2 tbsp olive oil
  • 1  small onion, finely diced
  • carrots, finely diced
  • yukon gold potato, grated
  • 796 ml can diced tomatoes
  • 236 ml bottle clam juice
  • bay leaf
  • 400 g pkg frozen white-fish fillets, such as haddock or tilapia
  • 1/2 tsp salt
  • 1/8 chili flakes (optional)


  • Heat a large pot over medium-high. Finely dice fennel and reserve fronds. Add oil, then onion, carrots, fennel and potato. Cook, stirring frequently, until vegetables begin to soften, 5 min. Stir in 1 1/2 cups of water, tomatoes, clam juice and bay leaf. Bring to a boil, then reduce heat to medium. Cover and gently boil, stirring occasionally until vegetables are tender, about 10 min.
  • Remove frozen fish from package and place in a colander. Rinse with cold running water until defrosted slightly (this makes it easier to cut). Pat dry and cut into 1-in. pieces.
  • Stir fish, salt and chili flakes into soup. Cook, uncovered, until fish is opaque, 5 min. Remove bay leaf. Ladle soup into bowls and top with fennel fronds.

Nutrition (per Serving)

23 g
26 g
829 mg

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