This is a beautiful tasting stew, juicy cod and salmon cooked with fennel. Simple to cook and simple ingredients.

• 1 tsp fennel seeds, roughly ground
• 2 x Cod fillets, diced.
• 2 x Salmon fillets, diced.
• 1 fennel bulb, sliced, reserving the fennel leaves for decoration, or use dill.
• 3 large shallots, sliced.
• 50g butter
• 4 large garlic cloves, sliced.
• 1 tsp chilli flakes (to taste)
• 1 red pepper, sliced.
• 4 tomatoes peeled and de-seeded.
• 12 baby plum tomatoes left whole.
• 1 lemon
• Sliced greens

• Peel the larger tomatoes by soaking in hot water. Reserve ¾ pint of this water for the stock of the stew.
• Heat olive oil and sauté the fennel slices until golden, set aside.
• Add half of the butter to the pan along with the shallots, and sauté until softened.
• Add the garlic, chilli, and ground fennel seeds. Mix well.
• Chuck in the red peppers and all the tomatoes along with the zest of a lemon, mix well.
• Add a little drop of the tomato water and cover, let this simmer until the tomatoes are jammy and soft.
• Add the rest of the tomato water, the juice of half of the lemon and the remaining butter, stir, then add the fish chunks.
• I like to place the fish flesh side down first and cover the pan.
• Cook for a few minutes then careful turn each piece over so it is skin side down.
• Once the fish can be broken easily with a spoon, add the greens and cover.
• Let this steam for another 3 minutes before serving.
• Serve with a sprinkling of dill leaves.

Download the recipe below…