Fish stew

with pastis

For 4 servings

1 onion

1 clove of garlic

600 g fennel with green

3–4 tablespoons of olive oil

75 ml pastis

850 ml peeled tomatoes (1 large can)

800 ml fish stock

sea-salt

100 g of soup noodles

750 g fish fillets

pepper

some lemon juice

1 pinch of sugar

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 495 kcal / 2072 kJ 46 g E, 15 g F, 33 g KH

1 Peel and finely dice   onion and garlic. Clean the fennel, putting the greens aside. Wash and quarter the fennel, cut out the stalk and cut the tuber into fine cubes.

2  Heat 1–2 tablespoons of oil in a roasting pan. Simmer onion, garlic and fennel cubes over low heat for 7-10 minutes. Pour in the pastis and let simmer for 2 minutes.

Roughly chop 3  tomatoes in the can. Add tomatoes and fish stock to the fennel and simmer for about 10 minutes over low heat. Season with a little salt. Add the pasta and cook for 10 minutes.

4  Rinse the fish fillets, pat dry, cut into pieces and season with salt, pepper and lemon juice. After about 5 minutes, add the fish pieces to the tomato stock and cook gently over a low heat.

5  If the stew is too thick, add a little more water. Season the stew with salt, pepper and a pinch of sugar. Drizzle with the rest of the olive oil. Wash the fennel greens, pat dry, finely chop and sprinkle on top before serving.