Simple Fish Stew with Garlic Bread

Ingredients

• 2 tbsp of olive oil, plus a drizzle to serve

• 1 fennel bulb, trimmed and finely diced, leafy fronds reserved

• 2 onions, finely chopped

• 1 garlic baguette

• 1 400g tin chopped tomatoes

• 1 tsp of caster or granulated sugar

• 2 basa fillets, cut into large chunks

2 servings

Calories~925 kcal

Protein~40 g

Carbs~100 g

Fat~40 g

Fiber~10 g

Sugar~18 g

Total recipe

Calories~1,850 kcal

Protein~80 g

Carbs~200 g

Fat~80 g

Fiber~20 g

Sugar~35 g

Method

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a casserole dish over a low heat, then add the diced fennel and onions and cook for 10-15 mins until softened and fragrant but not too deeply coloured.

• Step 2

  Bake the garlic baguette as per pack instructions.

• Step 3

  Meanwhile, add the chopped tomatoes, sugar and 200ml water to the softened veg and bring to the boil. Simmer for 5 mins, then stir in the fish. Cover with a lid (or use a large baking tray) and simmer for 4-5 mins more until the fish is opaque and cooked through. Season to taste.

• Step 4

  Scatter the reserved fennel fronds over the stew and finish with a good grind of black pepper. Serve with the freshly baked garlic baguette.