Name: Provençal Fennel and White Fish Stew
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 2 pcs fennel (bulbs, trimmed and thinly sliced); 600 g white fish fillets (such as cod, halibut, or snapper, cut into 2-inch pieces); 800 g canned diced tomatoes (undrained); 4 pcs garlic (cloves, minced); 0.5 tsp saffron threads (crumbled); 2 tsp herbs de provence; 1 pcs onion (medium, finely chopped); 0.5 cup white wine (dry); 2 cup vegetable broth; 2 tbsp olive oil; salt (to taste); black pepper (freshly ground, to taste); fresh parsley (chopped, for garnish)

A steaming bowl of Provençal fennel and white fish stew is crowned with fresh parsley, showcasing tender flaky fish in a fragrant broth, ready for a comforting meal.

Prep: 25 min • Cook: 30 min. A light yet flavorful stew featuring gently braised fennel slices and flaky white fish in a vibrant tomato and fragrant herb broth, evoking the sunny flavors of the Mediterranean, perfect for a healthy and satisfying meal.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 4

Instructions

Preparation

1Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2Add chopped onion and cook until softened, about 5-7 minutes.
3Stir in minced garlic and cook for another minute until fragrant.

Cooking the Stew

1Add sliced fennel to the pot and sauté for 8-10 minutes until it begins to soften and caramelize slightly.
2Pour in white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
3Stir in canned diced tomatoes (undrained), vegetable broth, herbs de Provence, and saffron threads. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
4Gently add the white fish pieces to the stew, nudging them into the liquid. Cover and continue to simmer for 5-8 minutes, or until the fish is cooked through and flakes easily with a fork.
5Season the stew with salt and freshly ground black pepper to taste.

Serving

1Ladle the Provençal Fennel and White Fish Stew into bowls.
2Garnish with fresh chopped parsley before serving. Serve hot, perhaps with crusty bread for dipping.

Instructions

Preparation

1Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2Add chopped onion and cook until softened, about 5-7 minutes.
3Stir in minced garlic and cook for another minute until fragrant.

Cooking the Stew

1Add sliced fennel to the pot and sauté for 8-10 minutes until it begins to soften and caramelize slightly.
2Pour in white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
3Stir in canned diced tomatoes (undrained), vegetable broth, herbs de Provence, and saffron threads. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
4Gently add the white fish pieces to the stew, nudging them into the liquid. Cover and continue to simmer for 5-8 minutes, or until the fish is cooked through and flakes easily with a fork.
5Season the stew with salt and freshly ground black pepper to taste.

Serving

1Ladle the Provençal Fennel and White Fish Stew into bowls.
2Garnish with fresh chopped parsley before serving. Serve hot, perhaps with crusty bread for dipping.

Nutrition Information

Calories: 321 kcal
Protein: 25 g
Fat: 12 g
Carbs: 28 g

Nutrient	Per serving
Calories	321 kcal
Protein	25 g
Fat	12 g
Carbs	28 g

Tips

To easily crumble saffron, gently warm the threads between your fingers for a few seconds before add
Avoid overcooking the fish; it's best to add it towards the end of the simmering process to ensure i
For an added touch, serve with a swirl of good quality extra virgin olive oil or a spoonful of rouil