Fish, Fennel and Tomato Stew Recipe

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Fish, Fennel and Tomato Stew
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Ingredients:

Directions:

  1. Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
  2. Stir often.
  3. Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
  4. Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
  5. Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
  6. Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
  7. Stir through the parsley and 2 tablespoons of reserved fennel leaves.
  8. Serve in bowls, sprinkled with the lemon rind.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.76 Kcal (635 kJ)
Calories from fat 49.53 Kcal
% Daily Value*
Total Fat 5.5g 8%
Cholesterol 7.2mg 2%
Sodium 341.39mg 14%
Potassium 832.14mg 18%
Total Carbs 15.55g 5%
Sugars 3.46g 14%
Dietary Fiber 4.38g 18%
Protein 5.46g 11%
Vitamin C 19.8mg 33%
Iron 1.4mg 8%
Calcium 80.4mg 8%
Amount Per 100 g
Calories 41.05 Kcal (172 kJ)
Calories from fat 13.4 Kcal
% Daily Value*
Total Fat 1.49g 8%
Cholesterol 1.95mg 2%
Sodium 92.33mg 14%
Potassium 225.06mg 18%
Total Carbs 4.21g 5%
Sugars 0.94g 14%
Dietary Fiber 1.18g 18%
Protein 1.48g 11%
Vitamin C 5.4mg 33%
Iron 0.4mg 8%
Calcium 21.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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