Name: Fish, fennel and peas braise
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ingredients

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

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.

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.
Note

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Ingredients

Method

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