Italian fish stew - a one pan mid-week treat

Name: Italian fish stew - a one pan mid-week treat
Ingredients: 1 tablespoon rapeseed (canola) or olive oil; 1 large red onion; 1 bulb of fennel; 2 stalks of celery; 2 red, yellow or orange (bell) peppers – no green peppers please!; 500g (1lb) baby potatoes; sea salt; freshly ground black pepper; 4 cloves of garlic; 1 tablespoon tomato puree (paste); a teaspoon of fennel seeds (you can use dried oregano if you don’t like fennel); 1 glass white or rose wine; 1 can (400g or 14.5oz) diced salt-free tomatoes, or the same volume of passata; 1-3 teaspoons red wine vinegar; 750g skinned and boned cod fillet (you can use most boneless skinless fish fillets. You could use prawns instead, or as well as).; 1 lemon 30g (1 oz) basil leaves

cookwithgem.com

This one pan Italian fish stew is simpler, but no less delicious, than most recipes. It is also fast and adaptable making it a perfect weeknight dinner.

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Ingredients

1 tablespoon rapeseed (canola) or olive oil
1 large red onion
1 bulb of fennel
2 stalks of celery
2 red, yellow or orange (bell) peppers – no green peppers please!
500g (1lb) baby potatoes
sea salt
freshly ground black pepper
4 cloves of garlic
1 tablespoon tomato puree (paste)
a teaspoon of fennel seeds (you can use dried oregano if you don’t like fennel)
1 glass white or rose wine
1 can (400g or 14.5oz) diced salt-free tomatoes, or the same volume of passata
1-3 teaspoons red wine vinegar
750g skinned and boned cod fillet (you can use most boneless skinless fish fillets. You could use prawns instead, or as well as).
1 lemon 30g (1 oz) basil leaves