# Ingredientes:
→ Fish
01 - 500 g white fish fillets (e.g., cod, haddock, halibut), cut into large chunks
→ Vegetables
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 fennel bulb, thinly sliced
06 - 2 medium carrots, sliced
07 - 150 g cherry tomatoes, halved
08 - Zest of 1 lemon
→ Liquids
09 - 750 ml fish stock or vegetable stock
10 - Juice of 1 lemon
11 - 100 ml dry white wine (optional)
→ Spices & Herbs
12 - 1 bay leaf
13 - Salt and black pepper, to taste
14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh dill
16 - 1 tbsp chopped fresh chives or tarragon
# Instrucciones:
01 - Heat olive oil in a large pot over medium heat. Sauté onion and fennel for 5–6 minutes until softened.
02 - Add garlic and carrots, cook for 2 minutes, then stir in cherry tomatoes and lemon zest. Cook another 3–4 minutes until tomatoes begin to soften.
03 - Pour in white wine (if using) and let simmer for 2 minutes. Add stock and bay leaf. Bring to a gentle simmer.
04 - Simmer uncovered for 10 minutes until vegetables are just tender.
05 - Gently add the fish pieces and cook for 6–8 minutes, or until fish flakes easily.
06 - Stir in lemon juice, fresh herbs, and adjust seasoning with salt and pepper.
07 - Serve hot with crusty gluten-free bread or over steamed rice, if desired.
