Quick fish chowder with tomato & fennel

Quick fish chowder with tomato & fennel


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Aromatic fennel seeds can be used to make a refreshing tea that is thought to be helpful in alleviating intestinal problems.

Lynn Lewis

Serves: 4 

  • 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 2 cups (500 ml) fish stock
  • 1 can (410 g) crushed tomatoes
  • ½ cup (125 ml) dry white wine
  • 250 g desiree or other red potatoes, unpeeled, cut into small dice
  • 500 g firm fish fillets, such as cod, cut into 8 even pieces
  • ¼ cup coarsely chopped parsley

Preparation:8min  ›  Cook:25min  ›  Ready in:33min 

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté until softened, 5 minutes. Add fennel seeds; sauté 30 seconds. Add the stock, tomatoes, wine and potato. Simmer, uncovered, until potato is tender, 15 minutes.
  2. Add fish and parsley. Bring to a gentle boil. Remove from heat and serve immediately.

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