Simple Fish Stew with Garlic Bread
By OcadoLife
Published on 16 October 2022
This budget Simple Fish Stew with Garlic Bread from food writer Sarah Cook uses fennel to add a subtle aniseed note to the rustic tomato sauce – a super flavour pairing for white fish. Serve the stew garnished with fennel fronds and with crusty garlic bread on the side to mop up all the delicious juices.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 2 tbsp of olive oil, plus a drizzle to serve
- 1 fennel bulb, trimmed and finely diced, leafy fronds reserved
- 2 onions, finely chopped
- 1 garlic baguette
- 1 400g tin chopped tomatoes
- 1 tsp of caster or granulated sugar
- 2 basa fillets, cut into large chunks
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a casserole dish over a low heat, then add the diced fennel and onions and cook for 10-15 mins until softened and fragrant but not too deeply coloured.Step 2
Bake the garlic baguette as per pack instructions.Step 3
Meanwhile, add the chopped tomatoes, sugar and 200ml water to the softened veg and bring to the boil. Simmer for 5 mins, then stir in the fish. Cover with a lid (or use a large baking tray) and simmer for 4-5 mins more until the fish is opaque and cooked through. Season to taste.Step 4
Scatter the reserved fennel fronds over the stew and finish with a good grind of black pepper. Serve with the freshly baked garlic baguette.