As promised; another dish created in the tajine. This nice and easy fish stew is a nice and surprising dish that fits the spring season perfectly. The fennel adds a smooth anise flavour but is not completely taking over.

30 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 2 fennels
  • 500 gr fish (salmon and panga fillet)
  • 250 gr shrimps
  • 1 red onion
  • 5 tomatoes
  • 1 lemon
  • 1 clove of garlic
  • fresh parsley
  • salt and pepper

How to prepare it:

Start by prepping the ingredients. Peel the skin of the onion and trim and fine slice the onion. Chop the parsley. Grate the skin of the lemon and fine slice it. Peel the skin of the garlic, cut the garlic in half and remove the root.

Boil some water to peel the skin of the tomatoes. Make a superficial cut into the skin of the tomatoes, once the water is boiling you can poor it over the tomatoes. You will see that the skin of the tomatoes is loosening from the tomatoes; drain down the water and just rinse the tomatoes with some really cold water. Peel of the skin, take out the pulp and put the tomatoes in the blender. Blend them into a smooth tomato sauce.

Cut the fennel into small pieces and put them into the blender as well. Blend them until the fennel is chopped into very small pieces, almost sauce like. Blend them just shortly before you put them into the tajine.

Put the tajine unto the stove and add some olive oil. Once the olive oil is hot you can add the onion and squeeze out the garlic. Fritter them for about 2 minutes and add the fennel and the lemon grates. Bake for a couple of minutes before adding the tomato sauce. Heat everything up and stir well. Let it simmer for 5 minutes.

In the meantime you can prep the fish. Cut the fish into bite sized pieces. Add the fish to the tajine and let everything simmer for 10 minutes. Finally you can add some salt and pepper and the chopped parsley.

The stew fits perfectly with a smooth potato mash or risotto.