Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 4 skinless boneless firm white fish fillets, cut into strips
- 1 stick celery, thinly sliced
- 1 fennel bulb, thinly sliced (see tip)
- 1 brown onion, thinly sliced
- 2tablespoons fresh flat-leaf parsley, chopped
- 1/2teaspoons ground turmeric
- 400grams can diced tomatoes
- 1/2 cup sicilian green olives, pitted, halved
- 1/2 cup whole egg aioli
- 1tablespoons olive oil
- 2 cloves garlic, thinly sliced
Nutrition per serving
2150kJ / 515Cal
2150 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
2.6grams
Fat
26.8grams
Carbs
8.4grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large saucepan over medium-high heat. Cook onion, celery, fennel and garlic, stirring, for 5 minutes or until softened.
Step 2 of 4
Add tomatoes and 2/3 cup water and bring to the boil. Simmer, uncovered for 5 minutes. Add fish and simmer, uncovered, for 5-7 minutes or until cooked through.
Step 3 of 4
Meanwhile, combine aioli and turmeric in a small bowl.
Step 4 of 4
Add olives to pan and simmer until warmed through. Top stew with parsley and turmeric aioli and serve immediately.
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