Fish in Crazy Water with Fennel

This is a delicious and rich fish stew that gets even better after it sits for a day.  It takes a little bit of time to make because the tomatoes, fennel and onion cook together before you add the fish but it is totally worth the wait.  Serve with crusty bread that has been rubbed with garlic and you have a tasty meal!

Fish in Crazy Water with Fennel (adapted from rachaelrayshow.com)

For the fish:


1 (28 oz) can crushed Italian San Marzano tomatoes
2 T. extra virgin virgin olive oil
4 cloves garlic, thinly sliced
1 fennel bulb, cored and quartered then very thinly sliced
1 small yellow onion, thinly sliced
1 t. crushed red pepper
1/4 c. flat leaf parsley, chopped
1 t. salt
1/2 t. pepper
3 c. water
4 (6 oz.) mahi mahi filets (or any white fish you like)

For the crusty bread:

1 baguette, cut in 4 pieces and the pieces cut in half lengthwise
1 T. extra virgin olive oil
Salt and pepper
1 clove garlic, left whole

For the fish:

Place tomatoes in a wide pot with a tight fitting lid.  Add olive oil, garlic, fennel and onion, scattering the veggies around the pan in a thin layer.  Add crushed red pepper, parsley, salt, pepper and water.  Bring to a boil, reduce heat to a rolling simmer and cover.  Simmer 45 minutes, uncover and reduce by half, 10-15 minutes.  Add fish and cook 5-6 minutes or until fish flakes easily with a fork.  Taste and season with additional salt and pepper if needed.

For the crusty bread:

Place bread pieces on a baking sheet and drizzle with olive, salt and pepper.  Toast in a 400 degree oven for 10-12 minutes.  When the bread comes out of the oven rub each piece with the garlic clove (it will melt as you rub it on the hot bread) and serve with the fish stew.

4 servings (561 calories each serving) according to my calculator on loseit.com