Recipe

Fish, fennel and peas braise

Jan 27, 2013 1:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 2
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Ingredients

Fish, fennel and peas braise
  • 1 tablespoon vegetable or olive oil
  • 1 small brown onion, sliced
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground turmeric
  • 1 medium fennel bulb, thinly sliced, feathery leaves reserved, to garnish
  • 1 large potato, cut into 5mm-thick slices
  • 2 cup chicken stock
  • 1/2 cup frozen peas
  • 2 150 g boneless firm white fish fillets

Method

Fish, fennel and peas braise
  • 1
    Heat oil in a medium frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic and turmeric; cook and stir for 1 minute or until fragrant.
  • 2
    Add fennel, potato and stock; bring to the boil. Cover pan; cook for 10 minutes or until potato is just tender.
  • 3
    Stir in peas. Season. Place fish on top of vegetable mixture; cover. Cook for 5 minutes or until fish is cooked.
  • 4
    Coarsely chop reserved fennel leaves.
  • 5
    Spoon vegetables and liquid into shallow serving bowls. Top with fish, then sprinkle with fennel leaves.

Notes

Make stock using a chicken stock cube. Cooking time for fish will vary depending on thickness. To prepare fennel: Cut bulb in half lengthwise, then cut crosswise into slices of desired thickness.

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