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Simple Fish Stew with Garlic Bread

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

4 steps

  1. 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.

  2. Step 2

    Bake the garlic baguette as per pack instructions.

  3. 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.

  4. 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.