Tomato-fennel fish stew
Chatelaine
* PLUS Cooking time: 20 minutes
John Cullen
Ingredients
-
2-Jan
large
fennel bulb
-
2 tbsp
olive oil
-
1
small
onion
, finely diced
-
2
carrots
, finely diced
-
1
Yukon Gold
potato
, grated
-
796-mL can
diced
tomatoes
-
236-mL bottle
clam juice
-
1
bay leaf
-
400-g pkg
frozen white
fish fillets
, such as haddock or tilapia
-
1/2 tsp
salt
-
1/8 tsp
hot-red-chili-flakes
, optional
Instructions
- 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)
- Calories
- 258,
- Protein
- 23 g,
- Carbohydrates
- 26 g,
- Fat
- 8 g,
- Sodium
- 829 mg.