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1 tablespoon olive oil
160g brown onion, finely chopped
2 garlic cloves, crushed
2 fennel bulbs, trimmed, thick outer leaves removed, thinly sliced
3 cups fish stock – (Campbell’s real fish stock, liquid)
1 tin diced tomato
2 tablespoons tomato paste
100g celery, chopped
700g boneless white fish fillets (firm fish appropriate for stewing)
½ cup of water
1 tablespoon fresh basil, chopped
2 tablespoons flat-leaf parsley, chopped
2 bay leaves
2 teaspoons finely grated lemon rind
¼ teaspoon lite salt
Finely ground pepper
Pinch of saffron
Pinch of cayenne pepper (according to taste)
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