Fish with Fennel Broth

Name: Fish with Fennel Broth
Ingredients: 30 ml (2 tablespoon) olive oil; 2 fennel bulbs, cut into wedges, fronds reserved; 1 onion, sliced; 2 garlic cloves, crushed; 1 small red chili, seeded and finely sliced; 150 ml (3/5 cup) vermouth or dry white wine; 2,5 ml (1/2 teaspoon) saffron threads; 1 x 400g-tin Italian tomatoes, chopped; 375 ml (1 ½ cups) fish stock; 500 g firm white fish (such as cod, hake or kingklip), cut into 3 cm chunks; 15 ml (1 tablespoon) Pernod; 125 ml (1/2 cup) black olives

Try this wonderfully flavourful broth – good news, its low-fat – and add the bistro touch with a splash of Pernod and a dollop of aioli. Serve crusty French bread on the side.

Published 8 May 2020

Method

Heat the oil in a large deep saucepan. Add the fennel and cook for 2 to 3 minutes until golden. Remove from the saucepan and set aside.
Add the onion to the saucepan and cook for 2 3 minutes. Add the garlic and chili; then add the vermouth or wine, tomatoes and stock. Bring to the boil and return the fennel to the saucepan. Simmer for 10 minutes.
Add fish, cook for 5 minutes and then add the Pernod and olives. Season to taste and garnish with some fennel fronds. Top with a dollop of aioli and serve at once.