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Simple Fish Stew

Total Time 30 minutes
Servings 2 hungry people

Ingredients

  • 2 onions
  • 1 large bulb fennel or 2 carrots
  • 1 jar tomato pasta sauce or tomato passata / puree (1.5 cups)
  • 1 large pinch saffron threads optional
  • 450 g fish fillets chopped (1lb)
  • 4 tablespoons mayonnaise
Metric - US Customary

Instructions

  • Peel and chop onions. Finely slice fennel (or carrots) crosswise. If you have the green feathery fonds on you fennel, chop them and save for serving.
  • Heat a generous glug of oil in a large pot. Add onions, fennel (or carrots) and cook on a medium heat, covered and stirring occasionally for 10-15 minutes or until all the vegetables are soft but not browned.
  • Add the tomato puree, 1 1/2 cups water and saffron (if using). Bring to a simmer.
  • Add fish and gently simmer for 2-3 minutes or until fish is cooked through.
  • Taste & season. Top with reserved fennel fronds (if you have them) and serve with mayo on top.