Name: Fish & Fennel Stew
Cook time: 1 h
Yield: 4
Ingredients: 1½tbsp olive oil; 1 onion, finely chopped; 2 medium fennel bulbs,; sliced thinly, fronds reserved (see Tip); 2 garlic cloves, crushed; 1 fresh long red chilli, thinly sliced; 125ml white wine; 750ml fish stock, made with 1 stock cube; 2 x 400g can chopped tomatoes; ¼tsp caster sugar; Salt and freshly ground black pepper; 480g skinless hake or coley fillets, cut into 3cm pieces; 2tbsp freshly chopped flat-leaf parsley, plus extra leaves to garnish (optional); Zest of 1 lemon (optional)

VMG Recipes