- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 small leek, thinly sliced
- 1 small fennel bulb, thinly sliced (fronds reserved)
- 1 celery stalk, trimmed, thinly sliced
- 1/2 cup dry white wine (optional)
- 800g can diced tomatoes
- 2 cups fish stock
- Large pinch saffron
- 200g chat potatoes, quartered
- 200g salmon fillet, chopped
- 400g boneless firm white fish fillets, chopped
- Lemon wedges, to serve
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion, garlic, leek, fennel and celery. Cook for 10 minutes or until softened.
- Step 2Add wine, if using, tomatoes, stock, saffron, potatoes and 2 cups of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until potato is tender and sauce reduces. Add fish. Cook for 5 minutes or until just cooked through. Sprinkle with fennel fronds. Serve with lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
Freezing tip: You could freeze the fish stew for 1 month, after letting it cool. Defrost in fridge overnight. Heat gently until hot on the stove-top or in the microwave so you don’t overcook the fish.
- Author: Liz Macri & Emma Braz
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas