Fennel and seafood gluten-free one pot
This dish could not be easier, tastier or healthier. So simple, yet filled with delicious, fresh flavours. Sally uses frozen seafood mix, but you could use frozen fish pie mix if you prefer.
Serves 4
Ingredients:
1 medium onion, peeled and chopped1 clove garlic, peeled and crushed1 medium carrot, washed and chopped1 bulb of fennel1 celery stick, chopped2 tbsp extra virgin olive oil1 tsp fennel seeds 125ml orange juice1 x 410g tin chopped tomatoes250ml gluten-free fish or vegetable stock200g bag frozen mixed seafood or frozen fish pie mix, thawed
Method:
Start by making sure the frozen fish is thawed. Peel, wash, chop the vegetables. If your carrot has a clean skin, don’t bother to peel, just give it a wash.
If your fennel has some pretty fronds (the furry, leafy bits at the top) remove these and put them aside for garnish. Slice the fennel bulb in half and remove the hard core. Now cut the fennel into slices.
Heat the extra virgin olive oil in a heavy bottomed pan and gently fry the chopped vegetables, onion, garlic and fennel seeds for 3-4 minutes until the onion turns translucent
Next, add the orange juice, tinned tomatoes and fish stock. Bring to the boil and simmer gently for 15 minutes.
Now pop the thawed seafood into the soup and stir well. Bring back to the boil and simmer for 6-8 minutes, ensuring the seafood or fish is thoroughly cooked.
Serve garnished with the chopped fennel fronds