Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.54 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium leeks, finely sliced
- 1 fennel bulb, finely sliced , fronds reserved
- 1teaspoons fennel seeds, lightly crushed
- 3 cloves garlic, peeled and minced
- 1/3 cup white wine
- 800grams chopped tomatoes, canned
- 400grams fish pie mix, frozen
- 100grams spinach
- 1 large lemon, juiced and zested
- 1 pinch cracked black pepper
Nutrition per serving
945kJ / 226Cal
945 Kilojoules or 226 Calories
11% of daily energy intake*
Protein
17.6grams
Fat
8.7grams
Carbs
17.2grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This aromatic lemon and fennel fish stew is best served with plenty of crusty bread to mop up the sauce.
Method
Step 1 of 4
In a large, deep pan on medium high heat, heat half the oil and cook the leeks and fennel for 6-7 minutes until soft and lightly golden. Add the garlic and fennel seeds and cook for 1 minute.
Step 2 of 4
Pour over the wine and let it bubble and reduce for 1 minute, then add the chopped tomatoes, 100ml of water and half the lemon juice and zest. Reduce the heat and simmer for 15 minutes with the lid on to reduce and thicken the sauce.
Step 3 of 4
Stir in the frozen fish mix and the spinach and cook for 5 minutes until heated through.
Step 4 of 4
Serve with cracked black pepper, fennel fronds and lemon zest on top with crusty bread on the side.
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