Fish Fennel and Tomato Stew with Coconut Rice
Quick and easy to cook after work. Frozen fish fillets can be used.
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Loading... Ingredients
15 ml (1 tbsp) olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 fennel bulbs, trimmed (reserve leaves), thick outer leaves removed, thinly sliced
125 ml (1/2 cup) dry white wine
3 cups fish or vegetable stock
2 x 410 g cans chopped tomatoes
5 ml (1 tsp) caster sugar
750 g white fish fillets, skinned, boned
30 ml (2 tbsp) chopped flat-leaf parsley
10 ml (2 tsp) finely grated lemon rind
salt and pepper to taste
Rice
250 ml (1 cup) coconut milk
375 ml (1 1/2 cups) water
5 ml (1 tsp) salt
3/4 tsp sugar
250 ml (1 cup) Spekko Long Grain Parboiled Rice
45 ml (3 tbsp) chopped fresh coriander
Method
1.Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until onion is soft. Add fennel slices. Cook, stirring often, for 8 minutes or until fennel is soft.
2.Stir in wine. Cook for 2 minutes. Add stock, tomatoes, sugar, and salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes.
3.Cut fish into large pieces. Add to tomato mixture. Cover. Cook, stirring occasionally, for 3 minutes or until fish is cooked through.
4.Stir through parsley and 2 tablespoons chopped reserved fennel leaves. Season to taste
5.In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, then reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy. Remove from the heat and let sit without stirring for 10 minutes.
6.Spoon into serving bowls. Top with the fish. Sprinkle with lemon rind.