How To Make Healthy Fish Fennel and Tomato Ragout

how to make healthy fish funnel and tomato fish easy recipe.

This healthy fish fennel and tomato ragout is perfect for any party size. I have used a collection of night only two other residents. Everything is old and refrigerator can be arranged until shortly before guests arrive or where we serve appetizers.
There are as delicious Mediterranean from the explosion of roasted fennel tomatoes garlic, seasonings and lemon you almost can imagine yourself sitting in a deep blue sea under the hot sun, enjoying a glass of wine with white frozen, while dinner perfectly Marehan piece of fish.
INGREDIENTS:

1 large fennel bulb 

1 tablespoon olive oil 

2 skinless boneless fish, cut into pieces 

1 clove of garlic, minced 

200g new potatoes, sliced 

400g can chopped tomatoes 

150ml fish or vegetable stock 

3 roasted red peppers in brine from a jar or deli counter, chopped

DIRECTION:

Cut green tops from the fennel and reserve. Halve, then quarter the fennel, cut the core, then cut lengthwise into slices. Heat oil in a pan, add the chicken, then quickly fry until lightly colored. Add fennel and garlic, and stir until fennel is brilliant. 

Tip the potatoes, tomatoes, stock and a little seasoning, and bring to a boil. Cover and simmer for 20 minutes until potatoes are tender. Stir in peppers and heat through. Cut about reserved fennel leaves, then sprinkle over the stew. Serve with crusty bread to absorb juices.

SERVE..^^