Cioppino Fish Stew with Fennel

Name: Cioppino Fish Stew with Fennel and Garlic Ciabatta Bread
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Alaskan pollock loin; 1 Piece of Lemon; 1 Piece of Red onion; 200 Grams of Potatoes; 360 Grams of Fennel; 2 Tbsp of Olive oil; 1 Tsp of Salt; 0 Tsp of Black pepper; 2 Grams of Fennel seeds; 2 Grams of Chilli flakes; 30 Grams of Tomato paste; 400 Grams of Peeled plum tomatoes; 1 Piece of Vegetable stock cube; 250 ML of Water; 10 Grams of Fresh thyme; 15 Grams of Fresh parsley; 2 Piece of Garlic cloves; 10 Grams of Butter; 2 Tbsp of Olive oil; 1 Tsp of Black pepper; 1 Piece of Ciabatta

and Garlic Ciabatta Bread

Inspired by a fisherman's stew from the heart of San Francisco where the sweet anise flavours of Fennel form the base of this tomato-rich dish.

64 Reviews

Cals 596 · Prot 52 · Carbs 84 · Fat 8

Calorie Smart

40 min

Cioppino Fish Stew with Fennel and Garlic Ciabatta Bread

Inspired by a fisherman's stew from the heart of San Francisco where the sweet anise flavours of Fennel form the base of this tomato-rich dish.

64 Reviews

Cals 596 · Prot 52 · Carbs 84 · Fat 8

Calorie Smart

Ingredients

Stew

Alaskan pollock loin 6*

350 Grams

Lemon

1 Piece

Red onion

1 Piece

Potatoes

200 Grams

Fennel

360 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.3 Tsp

Fennel seeds

2 Grams

Chilli flakes

2 Grams

Tomato paste

30 Grams

Peeled plum tomatoes

400 Grams

Vegetable stock cube 15*

1 Piece

Water

250 ML

Fresh thyme

10 Grams

Garlic Bread

Fresh parsley

15 Grams

Garlic cloves

2 Piece

Butter 4*

10 Grams

Olive oil

2 Tbsp

Black pepper

0.5 Tsp

Ciabatta 10*11*

1 Piece

Allergens

*6 Fish, *15 Celery, *4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2509 / 596
Fats (g)	7.6
of which saturated (g)	3.2
Carbohydrates (g)	84
of which sugars (g)	21
Fibers (g)	17.7
Proteins (g)	51.9
Salt (g)	2.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep ingredients

Preheat the oven to 180°C/200°C.
Slice the fish into small bite-sized pieces.
Zest and slice the lemon into wedges.
Squeeze some juice and sprinkle the zest over the fish.
Peel and finely chop the onion.
Peel and chop the potatoes into small bite-sized pieces.
Trim the bottom of the fennel. Discard any hard woody parts, then finely slice.

2 Start stew

Heat a large pot over a medium-high heat with a drizzle of olive oil.
Once hot, add the onion and fennel with a pinch of salt and pepper.
Fry for 6-8 min until softened.
Add the fennel seeds, a pinch of chilli flakes (spicy!).
Stir for 1 min until fragrant.

3 Simmer stew

Add the tomato paste.
Fry for 1 min further.
Open the can of peeled plum tomatoes and using a fork (or clean hands), gently crush them into the pot.
Add the stock cube and measured water and bring to a boil.
Once boiling, add the potatoes, and sprigs of thyme.
Cover with a lid and reduce the heat to medium.
Simmer for 15-18 min until the potatoes are fork-tender and fully cooked through.

4 Bake Ciabbata

Meanwhile, pick and finely chop the parsley.
Peel and finely chop the garlic.
In a small bowl combine the butter, garlic, a good drizzle of olive oil, a pinch of black pepper, and the parsley (reserving some for garnish).
Slice the ciabatta in half and spread the mixture on top.
Bake in the oven for 10-12 min until golden brown.
Once golden, remove from the oven and set aside to crisp.