Wow, this is a gorgeous stew and on every level.
It tastes amazing, it is simple to prep and it’s healthy enough. Mopped up with some crusty bread, we loved every bit of it.
I’d go as far as to say this could become one of your favourites.
There is literally nothing not to like. Just make sure you season well.
Surprise yourself with this 10/10.
3 tbsp extra-virgin olive oil
1 medium red onion, diced
6 cloves garlic, sliced thin
1 small head fennel, diced
½ tsp red chilli flakes
2 large ripe, truss tomatoes, cored and roughly chopped
1 tsp sea salt (plus extra to season at the end)
Freshly cracked pepper
1 cup dry white wine
250gm potatoes, peeled and diced
1 tbsp lemon juice
1 kg firm white fish, cut into 3cm pieces (we used Pink Ling)
12 basil leaves, torn
1 cup mayonnaise
1 tbsp harissa paste (or hot sauce)
Crusty bread to serve
- Warm the oil in a heavy saucepan over a medium heat and saute the onion and garlic until soft though not brown. Add the fennel and cook for a few minutes until softened. Stir in the chilli flakes and then add the tomatoes and salt and cook on medium for about 10 minutes.
- Add the wine and 2 ½ cups boiling water, bring to the simmer and cook for another 10 minutes or until the potatoes are tender. Check the seasoning and add the lemon juice.
- Add the fish pieces and simmer on low until the fish is just cooked through; another 5 or so minutes.
- Meanwhile, combine the mayonnaise with the harissa paste (or hot sauce).
- Remove the pot from the heat and stir in the basil to wilt it.
- Serve with a good dollop of the spiced mayonnaise and some crusty bread. And a good glass of cold vino of course.