This summery stew emerged from a hankering for something light and tangy to plonk onto a bowl of plain leftover couscous prior to heading to the pub, with about 20 minutes to do it. There was a Regather fennel bulb begging for attention. Very fresh, very rustic.
Variation: if you don’t like or have fennel, this could be adapted for courgettes. Pan fry courgette slices on each side, using only the tiniest bit of olive oil, until pale bronze splotches begin but the flesh isn’t squidgy. Put aside. Cook the ginger, garlic, tomato, stock etc as above, then add the courgette slices and simmer it all together for a couple of minutes before serving.