- 1 tsp extra-virgin olive oil, plus extra to drizzle (optional)
- 1 large fennel bulb, sliced
- 2 garlic cloves, crushed
- 1 1/2 tsp each fennel and cumin seeds
- large pinch dried chilli flakes, or more (to taste)
- 1 red pepper, deseeded and
- roughly chopped
- salt and freshly ground black pepper
- 400ml fish stock
- 800g canned chopped tomatoes
- 500g skinless white fish, like Cape whiting, chopped into big pieces
- large handful fresh parsley, roughly chopped
- Heat oil in a large pan. Add fresh fennel and garlic; cook gently, covered, for 10 minutes until softened. Meanwhile, bash fennel and cumin seeds roughly in a pestle and mortar.
- Add seed mixture and dried chilli to pan, with red pepper and some seasoning. Fry for 5 minutes, then stir in stock and tomatoes. Bring to the boil; bubble for 10 minutes, stirring occasionally.
- Add fish to pan; continue to cook for 5 minutes, or until fish is just cooked through. Fold through most of the parsley and check seasoning.
- Garnish with remaining parsley and some oil (if you like). Serve as is or with toast.
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