Serves 4
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To serve:

  1. Heat the oil in a large saucepan over a medium heat and cook the onion for 3-4 minutes. Add the fennel slices and cook for another 6-7 minutes, stirring often. Add the garlic and chilli and cook for another two minutes.
  2. Stir in the wine and cook for one minute, then add the stock, lemon juice, tomatoes, sugar and some salt and pepper. Stir to combine.
  3. Cover with a lid and bring to the boil, then reduce the heat to medium-low and simmer for 20 minutes.
  4. Add the fish to the pan, cover and simmer for four minutes or until thoroughly cooked.
  5. Stir in the reserved fennel leaves and the parsley. Taste the stew and season to taste. Serve with crusty bread.

Nutrition Facts

Per serving: 375kcals, 7.3g fat (1.3g saturated), 21.8g carbs, 7.4g sugars, 50.7g protein, 7g fibre, 0.499g sodium

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