Tomato and Fennel Stew

Served with Steamed Hake

Ingredients

4 tins San Marzano plum tomatoes

30ml extra virgin olive oil

3 bulbs fennel, sliced

6 sticks celery, chopped

1 white onion, chopped

5 cloves garlic, finely chopped

1tsp Maldon salt

Method

Empty tins of tomatoes into a deep oven tray with olive oil and roast in the oven at 170c for around 45 minutes. Meanwhile sweat celery, onion, and fennel in a little olive oil in a deep pan. Sweat gently until completely soft, then add the garlic and cook for a further 5 minutes.

Add the roasted tomatoes and olive oil and roughly blend. Check seasoning and adjust salt to taste.