Fish stew with fennel, fire roasted tomatoes and garlic

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Main Dish
4 servings
Very Easy
35 min

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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