Ligurian Fish Stew

After being inspired by a delicious stew at Bondi Tratt (http://www.bonditrattoria.com.au/), I decided to create my own version during the husband's detox and it has earned a permanent spot in my cooking repertoire. I omitted the prawns, squid and potatoes commonly found in this dish but they could easily be reinstated. Some tail-on prawns would certainly make it look a little prettier! As I serve it with rice, I think the potatoes are a bit superfluous although my husband would disagree as he believes that potatoes are a worthy addition to any dish and that the "double carb meal" is always a winner.

Ingredients (serves 4)

500g Firm white fish - cut into 5cm chunks - I've used monkfish and ling before

2 onions - roughly chopped

2 cloves garlic - thinly sliced

1 head fennel - thinly sliced (sometimes I slice a bit thicker depending on how rustic I'm feeling)

1 heaped tsp fennel seeds

1/2 a glass of white wine (I use dry vermouth if I don't have a bottle open)

700ml passata (i.e one jar)

Small bunch of flat leaf parsley - chopped

Lemon juice and salt/pepper to taste

Olive oil

Heat olive oil in a large saucepan, add the onions and cook on a lowish heat until translucent. Add the garlic and fennel seeds. Cook for about a minute and then add the fennel. Cook for another few minutes then add the white wine/vermouth and cook for another minute or so. Add the passata and I tend to use a little water to wash out the leftover passata in the jar and add that too - about 50ml? You can always add more water if the stew ends up too thick so don't add too much at this stage. Bring the stew up to the boil and then add the fish. Bring up to a simmer and cook for another 10-15 mins or until the fish is cooked. If you decide to include prawns, add them just before the fish is cooked through - i.e a couple of mins before the end.

Add flat leaf parsley, a squeeze of lemon juice and sea salt and pepper to taste. I find it takes a good bit of salt.

I usually serve with brown basmati rice and a green salad. In Bondi Tratt they serve it with a big slice of crusty white bread that seems to have been lightly fried in olive oil which was great but slightly less calorie conscious!