Lucky Recipes

Non-Mexican

Fish & Fennel Stew


  • Cooking Time: 20 minutes
  • Difficulty: EASY PEASY
  • Serves: 4 (good for freezing)
Fish & Fennel Stew

Ingredients

• 300G firm white fish (we use tarakihi)

• 800g Mutti Polpa

• 400ml water

• 200ml white wine

• 1 medium white onion (finely diced)

• 5 x garlic cloves (finely diced)

• 1 x stick celery

• Juice of half lemon

• 1 x what fennel bulb (and fronds) (finely diced)

• 1 x teaspoon Worcestershire sauce

• 1 x teaspoon shrimp paste

• 1 x teaspoon date molasses

• 1 x teaspoon ground coriander

• 1 x teaspoon ground cumin

• 1 x teaspoon smoked paprika

• 1 x teaspoon Lucky Taco Habanero hot sauce (optional)

• Handful celery leaves

• 30g shredded fresh paw paw (place in ice cold water with a teaspoon of apple cider vinegar)

• 30g grated carrot

• Salt & pepper to taste

• 3 tablespoons canola oil

Method

• Add oil to a large frying pan (with fitted lid). Heat to medium.

• Add finely diced onion, garlic, celery and hot sauce. Cook for a few minutes until the onions are translucent - stir occasionally. You don’t want the onions to brown!

• Add the dry herbs: coriander / paprika & cumin. Mix well and taste for a few minutes until they become aromatic.

• Add fennel. Mix ingredients together.

• Add shrimp paste. Mix well.

• Add white wine. It should bubble and splutter. This is good. Let the mixture reduce until all the wine has cooked off. Turn down the heat a bit if you need to.

• Add Mutti polpa, lemon juice, water, date molasses. Mix well.

• Add fish. Stir. Turn heat down to low and add the lid.

• Cook for 5 to 10 mins.

• Season to taste - and adjust accordingly.

• Serve into bowls.

• Drain the paw paw paw and mix with grated carrot & celery leaves.

• Place a wee handful of the crisp mixture on top of the stew.

• Add some cracked black pepper and serve with crusty white bread.

• BOOM!

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