Tomato-fennel fish stew

19

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 20 minutes
Tomato-fennel fish stew

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.