Fish in Crazy Water with Fennel

September 07, 2013

This is a delicious and rich fish stew that gets even better after it sits for a day. It takes a little bit of time to make because the tomatoes, fennel and onion cook together before you add the fish but it is totally worth the wait. Serve with crusty bread that has been rubbed with garlic and you have a tasty meal!

1 (28 oz) can crushed Italian San Marzano tomatoes
2 T. extra virgin virgin olive oil
4 cloves garlic, thinly sliced
1 fennel bulb, cored and quartered then very thinly sliced
1 small yellow onion, thinly sliced
1 t. crushed red pepper
1/4 c. flat leaf parsley, chopped
1 t. salt
1/2 t. pepper
3 c. water
4 (6 oz.) mahi mahi filets (or any white fish you like)

For the crusty bread:

1 baguette, cut in 4 pieces and the pieces cut in half lengthwise
1 T. extra virgin olive oil
Salt and pepper
1 clove garlic, left whole

For the fish: Place tomatoes in a wide pot with a tight fitting lid. Add olive oil, garlic, fennel and onion, scattering the veggies around the pan in a thin layer. Add crushed red pepper, parsley, salt,...
See the full directions on my site

Nutritions

Calories
533

Sodium
870mg
36% DV

Fat
24g
37% DV

Protein
85g
170% DV

Carbs
17g
5% DV

Fiber
8g
34% DV