Fennel, pork and tomato stew

September 27, 2013 (Last Updated: January 11, 2019)
Fennel, pork and tomato stew recipe

This fennel, pork and tomato stew is a one-pot meal that’s easy to prepare, tasty and nutritious. 

Fennel, pork and tomato stew

Serves: 4
Cooking Time: 1 hr


  • 10g (1 tbsp) butter
  • 5ml (1 tsp) olive oil
  • 4 shallots or baby onions, finely sliced
  • 8 pork sausages
  • 300g fennel bulb, thinly sliced
  • 1,25ml (¼ tsp) chilli flakes
  • 125ml (½ cup) celery, sliced
  • 5ml (1 tsp) crushed garlic
  • 220g cocktail tomatoes
  • 200g baby carrots
  • 1 x 410g tin tomatoes
  • 375ml (1½ cups) warm vegetable stock
  • 250g tinned chickpeas
  • salt and freshly ground black pepper, to taste
  • To serve

  • cooked rice
  • 125ml (½ cup) crème fraîche
  • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped



Heat the butter and oil in a pot over medium heat. Add the shallots or baby onions and turn the heat down slightly, allowing the onions to cook until golden, about 5 minutes.


Stir in the sausages and cook until they brown, about 5 minutes. Remove the sausages from the pot and turn the heat back up.


Add the fennel and chilli flakes, and fry for 5 minutes. Stir in the celery, garlic, tomatoes and carrots, and fry for a few minutes.


Pour in the tinned tomatoes and vegetable stock, and stir to combine. Gently place the sausages in the pot and cover with a lid. Simmer until the veggies are tender and the sausages are fully cooked, 40 – 50 minutes.


Five minutes before removing the stew from the heat, stir in the chickpeas and season.


Serve on rice with a dollop of crème fraîche and fresh parsley.


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