Fish and fennel stew recipe


Fish and fennel stew

Prep Time ~ 20 mins Cooking Time ~ 50 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~


1 tablespoon olive oil

1 onion, finely chopped

1 bulb fennel, trimmed and chopped

1 red chilli, deseeded and finely chopped

2 cloves garlic, finely chopped

1 glass white wine or vermouth

400g can chopped tomatoes

300ml / ½ pint fish or vegetable stock

700g / 1 ½ lb mixed (skinless) fish fillets and seafood

200g pack large prawns with tails intact (optional)

Chopped parsley to garnish

Salt and pepper

You will need a large flameproof casserole dish or saucepan.


  • In a large pan or casserole dish, heat oil and cook the onion and fennel until softened. Stir in chilli and garlic and cook for a couple of minutes.
  • Stir in wine or vermouth and let bubble for 2 minutes, then add the chopped tomatoes and stock, and simmer for 30 minutes.
  • Add a little more stock if it becomes too dry. Season with salt and pepper. You can prepare in advance up to this point.
  • Cut any large pieces of fish into chunks and add to the pan. Add extra stock if necessary.
  • Cook gently for 5 - 10 minutes, until the fish is just cooked through. Add mixed seafood and prawns for the last 5 minutes to heat through.
  • Garnish with parsley and serve with crusty bread to soak up the juices.