Tomato-fennel fish stew

Prep 15 min
Plus Cooking time: 20 minutes
Makes 4 Servings



large fennel bulb
2 tbsp
small onion, finely diced
carrots, finely diced
Yukon Gold potato, grated
796-mL can
diced tomatoes
236-mL bottle
400-g pkg
frozen white fish fillets, such as haddock or tilapia
1/2 tsp
1/8 tsp


  • 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.


Calories 258, Protein 23 g, Carbohydrates 26 g, Fat 8 g, Sodium 829 mg.
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