Cod stew with tomato, fennel and potatoes

Ingredients for 4 portions

• 1Fennel, thinly sliced
• 1Leek, sliced
• 2 clovesGarlic, chopped
• 1 tbspOlive oil
• 1 tbspTomato paste
• 1 dlWhite wine, dry, or water (optional)
• 400 gCrushed tomatoes
• ≈ 2 dlWater
• 1 cubeFish stock, stock cube
• 500 gCod fillet, in 4 cm pieces
• to tasteSalt
• to tasteBlack pepper
• 3 ½ tbspDill, chopped
• ½Lemon, the juice

On the side

• 800 gPotato, waxy

Method

1. Peel the potatoes and halve any large ones. Put them in a saucepan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until tender, about 20 minutes.
3. Trim and thinly slice the fennel and leek. Peel and chop the garlic.
4. Fry the fennel, leek and garlic in the oil in a casserole over medium heat for 4 minutes, until softened but not browned. Stir in the tomato paste.
5. Pour in the wine and bring to the boil. Add the crushed tomatoes, water and crumbled stock cube and simmer for 5 minutes.
6. Season the cod with salt and pepper and lay the pieces in the stew. Simmer under a lid over low heat for about 5 minutes, until the fish is white all the way through.
7. Scatter the dill over the stew and season with lemon juice, salt and pepper. Drain the potatoes and serve the stew with the potatoes.

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