Denise says:

I always feel sorry for the people with special dietary requirements during Pesach – it can be quite a challenge to find variety and nutrition during this time. So this is a tasty fish stew that does not contain nuts and it is an ideal recipe for entertaining – most kosher restaurants are shut for the holiday so I find myself cooking even more than usual.
This recipe works just as well with other fish combinations; try your own mixture and I also like to crumble matzah over the top just before serving.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 people

Ingredients:

3 tablespoons extra-virgin olive oil
3 garlic cloves – peeled and finely chopped
2 red onions – peeled and roughly chopped
4 sticks celery chopped
1 fresh fennel – trimmed and sliced
5 salad tomatoes, roughly chopped
1 tablespoon tomato paste
100ml red wine
100ml cold water
Large bunch fresh parsley – roughly chopped
1 tablespoon sugar or to taste
1 tablespoon fennel seeds
Salt and freshly ground black pepper to taste
900g fish, (e.g. cod, haddock, sea bass, salmon and red snapper fillets – skinned and cut into large cubes

Topping
2 large matzah – crumbled

Method

1)Heat the oil in a large deep saucepan. Sauté the garlic and onion for about 3 minutes or until soft but not brown.
2)Add the celery and fennel, and sauté for about 3 minutes.
3)Add the tomatoes, tomato paste, wine, water, parsley, sugar, fennel seeds, salt and pepper. Simmer for about 15 minutes.
4)Add the fish, cover the pot and cook for about 5 minutes, or until fish
is cooked through but still firm.

To serve the stylish way: Serve immediately in heated, shallow soup bowls. Crumble some matzah on top.
Tagged in: Dinner Party, Figs, Low Fat, Mediterranean, Pesach