Fish Fennel and Tomato Stew with Coconut Rice | Spekko Rice
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Fish Fennel and Tomato Stew with Coconut Rice

Fish Fennel and Tomato Stew with Coconut Rice

Quick and easy to cook after work. Frozen fish fillets can be used.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    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

    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


    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.

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