Fish Stew with Tomato and Fennel Recipe

YIELD: 4 servings

A simplified, delicious version of fish soup.

Ingredients

1	lb 2 oz of fish (a mixture of salmon and angler-fish)
¼	peeled cucumber
½	fennel cut into small dice
	chives
2	tomatoes
2	lemons
1	Actifry spoon of olive oil
1	fresh chopped parsley
2	fl oz fish stock or fumet cup fish stock
2	fl oz low-fat whipping cream
	Salt & freshly ground pepper

Directions

Cut the fish in cubes with a sharp knife and sprinkle with the juice of one lemon marinate for a few minutes. Chop the fennel and tomatoes. Slice the cucumber in half. Cut the wood onion in fine rings and finely chop the parsley.

Sprinkle the fish with pepper mill and sea salt. Fill the ActiFry spoon with oil and pour it in the pan. Now add the cucumber, wood onion, fennel, tomatoes, the fish and the juice of the other lemon in the pan.

Add fish stock and light cream and cook for 15 minutes. Finally decorate with the parsley and you can be proud of this fish dish and your 'fishitors’ too!

Chef Recommendations:
Choose types of fish with firm flesh for this dish, such as cod, haddock, monkfish.