Fennel & Orange Fish Stew

For the second successive morning, we had to scrape ice off the bike saddles this morning. The commute is still in darkness, but at least the chill in the air serves to awaken the body from a cosy slumber. Cycling to work in the winter can be tough. Cycling home, again in darkness, can be even harder. As January turns into February, and spring remains a distant wish, here at Cafe Pump we've declared it 'One-Pot Wonders' week. After a long 9-5 it can be difficult to summon the energy, resources, and time, for a nourishing and hearty evening meal, which means that these quick, hearty, and tasty feasts are more than ideal.

To kick us off, Monday's special was an adaptation of a Marian Burros recipe. The orange flavours lend this one a light zesty, tone, and even a gentle reminder of summer months, while at the same time serving it's warming purposes as a winter stew.

Ingredients: Olive oil, 1 onion, 2 garlic cloves. 185ml dry white wine, i can chopped tomatoes, 3tsp tomato puree, fennel seeds, 1 orange, bay leaf, thyme, and white fish fillets. Plus good bread and/or boiled potatoes to serve.

Method: Heat the olive oil in a large pan/Dutch oven. Chop the garlic and onion, and fry till browned in the pan. Add the wine, grated zest of the orange, fennel seeds, tomatoes, puree, salt, pepper, fennel, and thyme, and cook with the lid on for 10-15mins. Stir gently and add the fish (chopped into 4cm cubes), and cook for a further 5-8mins. Serve over boiled potatoes, or with some nice bread.

Tips: Make enough for leftovers, as like any stew, this one is better the next day.

Music: Memphis Soul Stew - King Curtis & The Kingpins