4 servings (2 cups each)
Ingredients:
1 medium fennel bulb, chopped
1 medium orange
1/2 large onion, diced
1 large uncooked carrot, diced
2 small uncooked celery, diced
3 tsp minced garlic
1 tbsp canned tomato paste
14 oz canned diced tomatoes
3 cups fish stock
1 bay leaf
1/2 tsp table salt
1/4 tsp red pepper flakes
7 tbsp sliced green olives
4 servings cod filets, 1" cubes
Directions:
Remove the stalks and fronds from the fennel bulb. Remove the core and tough outer layer. Coarsely chop the rest of the fennel.
Use a vegetable peeler to remove 2 strips of zest from the orange, measuring 1" x 3". Then squeeze the orange to get the juice. Set aside to add later.
In a large sprayed saucepan heated over medium high heat, add the onion, carrot and celery. Cook until softened, about 5 minutes. Add the fennel and garlic and cook for 30 seconds, then stir in the tomato paste.
Add the diced tomatoes, the fish stock, bay leaf, orange zest, salt and red pepper flakes. Bring to a boil and then reduce heat to medium low, cover and cook until the fennel is tender, about 25 minutes.
Discard the bay leaf and orange zest. The stew base can now be cooled and stored in the fridge or frozen until needed.
When you are ready to serve, return the stew base to a boil over medium high heat, then add the olives and the fish. Reduce the heat to medium low, cover and cook for about 5 minutes or until fish is opaque and flakes easily.
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