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Fish stew with tomato and fennel

Serves: 4-6

Fish stew with tomato and fennel
Fish stew with tomato and fennel

What you’ll need:

6 shallots
4 garlic cloves
3-4 tbsp olive oil
2 tsp dried thyme
2 tsp dried rosemary
2 tsp fennel seed
½ tsp – 1 tsp chili flakes
1 fennel bulb
2 celery stalks
3 carrots
1 celeriac
4 medium potatoes
20 cherry tomatoes
4-5 tbsp tomato paste
3 dl dry white wine
1 ½ l fish stock or fish bouillon plus water
1 large lemon wedge
700 g fish fillet, such as salmon or whiting
500 g IKEA RÄKOR MED SKAL shrimp with shells on

How to make it:

1. Peel and finely chop the shallots and garlic. Finely slice the fennel and celery, using a mandolin if you’ve got one. Peel and dice the carrots, potatoes and celeriac.

2. Heat the olive oil in a large pan or a deep pot. Sauté the garlic and shallots. When they’ve softened, throw in the fennel and celery.

3. Add the thyme, rosemary, fennel seeds and chili flakes. Cook it all together for about 1 minute, stirring as you go.

4. Add the tomato paste, a bit of water, and the fish stock or the bouillon. Let it simmer, uncovered for about 10 minutes.

5. Add the potatoes, carrots, celery, celeriac and cherry tomatoes. Squeeze in the lemon juice and let it simmer for another 20 minutes. Add salt and pepper to taste.

6. While everything is simmering, peel the shrimp and but the fish into 2 cm cubes. Coarsely chop the parsley.

7. Add fish to the pot, stir, and remove it from the heat. Let the stew cook the fish through.

8. Add the peeled shrimp.

9. Give it a taste and adjust the seasoning, if needed. Serve the soup topped with coarsely chopped parsley and aioli.

Extra tips:

You can start preparing the stew a day in advance, up to step 5.