Fish stew with fennel, fire roasted tomatoes and garlic
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Ingredients
4
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Preparation
Preparation15 min
Cook time20 min
- In a medium to large stock pot heat a little olive oil over medium heat.
- Saute the fennel until wilted and then add the garlic and saute a few minutes more.
- Next add the tomatoes, saffron threads, and white wine.
- Bring to a boil and then simmer on low for a minute or two. Add the fish stock and bring to a boil.
- Reduce the heat to low and add the fish. The fish will cook quickly, about five minutes.
- Season with salt and pepper to taste. While the stew is simmering heat the oven to 400F.
- Brush olive oil on both sides of the french bread slices, sprinkle with a little salt and place in the oven to toast.
- When the bread is toasted, remove from the oven and rub a halved garlic on each toast.
- Place one toast in each of the four soup bowls.
- Ladle the stew over the toasts and serve immediately.
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