Satisfying meals don’t have to include countless ingredients. A couple of pantry staples and a few fresh ingredients combine to create a 5-ingredient masterpiece.
Jarred tomato sauce gives the fish stew a robust flavor and the fennel bulb works as both a fresh component in the dish as well as a garnish on top. This five-ingredient, one pot meal is packed with nutrition. Heart-healthy fats from fish, antioxidant-rich lycopene from tomato sauce, and micronutrients and fiber from fennel.
5-Ingredient Fish and Fennel Stew
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, peeled & chopped
1 large bulb fennel, finely sliced crosswise, reserve fennel fronds for garnish
1 jar Rao’s Puttanesca sauce or another brand of Puttanesca sauce
1 lb. thick white fish fillets, cut into bite-size pieces
Directions
- Add olive oil to a Dutch oven or large saucepan. Add onions and fennel and cook over medium-low heat for about 10 minutes or until both are soft.
- Add the tomato sauce plus 1/2 cup water. Bring to a low simmer.
- Add fish and simmer, covered, for about 10 minutes or until fish is just cooked through. Top with reserved fennel fronds.
NOTE: If using regular marinara sauce, add a large pinch of saffron to the sauce.
Variations:
Short on time? – Skip the vegetable and just simmer the fish in the tomato sauce.
More substantial – Serve over cooked pasta, brown rice, potatoes, or with crusty whole-grain bread.
Adapted from thestonesoup.com
judymatusky.com
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