Tomato-fennel fish stew


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 20 minutes
Tomato-fennel fish stew

John Cullen

Chatelaine Triple Tested


  • 2-Jan large fennel bulb

  • 2 tbsp olive oil

  • 1 small onion, finely diced

  • 2 carrots, finely diced

  • 1 Yukon Gold potato, grated

  • 796-mL can diced tomatoes

  • 236-mL bottle clam juice

  • 1 bay leaf

  • 400-g pkg frozen white fish fillets, such as haddock or tilapia

  • 1/2 tsp salt

  • 1/8 tsp hot-red-chili-flakes, optional


  • Heat a large pot over medium-high. Finely dice fennel and reserve fronds. Add oil, then onion, carrots, fennel and potato. Cook, stirring frequently, until vegetables begin to soften, 5 min. Stir in 1 1/2 cups of water, tomatoes, clam juice and bay leaf. Bring to a boil, then reduce heat to medium. Cover and gently boil, stirring occasionally until vegetables are tender, about 10 min.

  • Remove frozen fish from package and place in a colander. Rinse with cold running water until defrosted slightly (this makes it easier to cut). Pat dry and cut into 1-in. pieces.

  • Stir fish, salt and chili flakes into soup. Cook, uncovered, until fish is opaque, 5 min. Remove bay leaf. Ladle soup into bowls and top with fennel fronds.

Nutrition (per serving)

Calories 258, Protein 23g, Carbohydrates 26g, Fat 8g, Sodium 829mg.