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Simple Fish Stew with Garlic Bread

Simple Fish Stew with Garlic Bread

Brought to you by: OcadoLife
    4 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 2 tbsp 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 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.

Tips or serving suggestions

395cals, 2 veg portions, 15g fat (6g saturated), 28g protein, 34g carbs, 12g sugars, 5g fibre, 1.2g salt

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