Stewed Fish with Tomatoes and Fennel
by Editorial Staff
For this simple dish, buy fish fillets of the same size. The ideal thickness is 3.5-4 cm. In this case, the fish will cook evenly and tasty. By the way, fish spices should be chosen carefully so as not to overdo it with flavors. For example, even rosemary and curry will not override the taste of salmon. But fish with a softer taste needs sophisticated aromas – fennel, tomatoes, lemon – as in this recipe. If the lemon peel is not very bitter, do not cut it off (the lemon slices will retain their shape).
Servings: 4
Ingredients
- Olive oil (extra-virgin) – 3 tbsp
- Dry white wine – 1/3 cup
- Water – ¼ glass
- Fennel onion, peeled and thinly sliced - 1 pc.
- Medium tomatoes, peeled and chopped (1 ½ cups) – 2 pcs.
- Garlic, peeled and sliced thinly – 2 cloves
- Thin mugs of lemon – 4 pcs.
- Coarse salt
- Ground black pepper
- Fillet of sea fish (for example, sea bass) – 4 pcs. (120-140 g each)
Directions
- Pour oil, wine, and water into a large skillet. Add fennel, tomatoes, garlic, and lemon. Season with salt and pepper. Cover and bring to a boil over high heat. Reduce heat and simmer for 12-15 minutes (to soften the fennel).
- Sprinkle the fish with salt and pepper and place in the skillet. Cover and simmer the fish in the sauce for 6-10 minutes (depending on fillet thickness).
- Layout some of the sauce, fish. Drizzle with olive oil, sprinkle with pepper, and serve.
Enjoy your meal!
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