|Olive oil||15 Milliliter (1 Tablespoon)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed / minced|
|Fennel bulb||1⁄2 , chopped|
|Tomatoes||2 Large, skinned and chopped (Or 4 Small Sized)|
|Mixed white fish||2 Pound, cleaned and skinned (1 Kilogram)|
|Turmeric||10 Milliliter (2 Teaspoon)|
|Boiling water/Fish stock / broth||1 Pint (2 1/2 Cups, 575 Milliliter)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
Put the oil in a large pot and cook for 30 seconds. Stir in the onion, garlic and fennel, cover and cook for 5 minutes.
Add the tomatoes and fish, stir in the turmeric, then pour over the water or stock (broth). Cover and cook for 8—10 minutes, until the fish is done.
Season to taste and serve with plenty of Parmesan cheese.