Fish Stew with Tomatoes and Fennel
Ingredients
- 1 lb (450 g) firm white fish fillets (cod, halibut, or sea bass), cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bulb fennel, thinly sliced (reserve fronds for garnish)
- 1 red bell pepper, sliced
- 1 (14.5 oz) can diced tomatoes
- 2 cups fish or vegetable stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Optional: crushed red pepper flakes for heat
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, fennel, and bell pepper. Sauté for 5–6 minutes until softened.
- Add Tomatoes and Stock: Stir in diced tomatoes, fish stock, smoked paprika, thyme, and bay leaf. Bring to a gentle simmer.
- Simmer: Reduce heat and simmer for 10–12 minutes to allow flavors to meld.
- Cook Fish: Add fish chunks to the simmering stew. Cook gently for 5–7 minutes, until fish is opaque and cooked through.
- Finish with Lemon and Herbs: Stir in lemon juice and chopped parsley. Adjust salt and pepper to taste. Remove bay leaf.
- Serve: Ladle stew into bowls and garnish with fennel fronds and optional red pepper flakes. Serve hot.