I gave Rachel the option to choose meals for dinner last week as I can't fathom out what she likes to eat these days. This was one of her choices, which went down well with everyone but James. I didn't pulse the onion and fennel just chopped them roughly, he may have preferred a more pureed version. I'll put the Good Housekeeping cookbook away for a while, but I so love the fact that the recipes are very quick to make. This was only about 15 minutes in preparation and cooking, but was still packed with loads of flavour.
1 fennel bulb, roughly chopped
1tbsp vegetable oil
400g tin chopped tomatoes
500ml fish stock
1 bay leaf
Finely grated zest of 1 lemon
300g smoked haddock or smoked cod, diced (I used smoked haddock)
A large handful chopped fresh parsley
Pulse onion and fennel in a food processor until pea size. Heat oil in a large pan and fry chopped vegetables over a medium heat for 10 mins until soft. Add tomatoes, stock, bay leaf and zest.