Fish Quick Entrees

Fish with fennel broth

Name: Fish with fennel broth
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 small fennel bulbs, cut into wedges, fronds reserved; 1 onion, sliced; 2 garlic cloves, crushed; 1 small red chilli, seeded, chopped; 150ml vermouth or dry white wine; 1/2 teaspoon saffron threads; 410g canned chopped tomatoes; 1 1/2 cups (375ml) fish stock; 500g skinless firm white fish (such as blue-eye or cod), cut into 3cm chunks; 1 tablespoon Pernod (optional); 1/2 cup black olives

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This gourmet fish broth makes an elegant starter for a stylish dinner party.

2 tablespoons olive oil
2 small fennel bulbs, cut into wedges, fronds reserved
1 onion, sliced
2 garlic cloves, crushed
1 small red chilli, seeded, chopped
150ml vermouth or dry white wine
1/2 teaspoon saffron threads
410g canned chopped tomatoes
1 1/2 cups (375ml) fish stock
500g skinless firm white fish (such as blue-eye or cod), cut into 3cm chunks
1 tablespoon Pernod (optional)
1/2 cup black olives

Method

1.

Heat oil in a large deep frypan over medium heat. Add fennel bulbs and cook for 2-3 minutes until golden, then remove from pan. Set aside.
2.

Add the onion to pan, cook for 1-2 minutes. Stir in garlic and chilli, then add vermouth, saffron, tomato and stock. Bring to boil, return fennel to pan, then reduce heat to medium-low and simmer 10 minutes. Add fish, cook for 5 minutes, add Pernod and olives, and season. Serve garnished with fennel fronds. For an indulgent touch, dollop with ready-made aioli.