Fish and Fennel Stew

Total Time:
1 hr 26 min
10 min
20 min
56 min

4 to 6 servings

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 fennel bulb, stalks trimmed, core removed and thinly sliced
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 lemon, thinly sliced
  • 2 cloves garlic, grated on a rasp or minced
  • 2 tablespoons tomato paste
  • 4 Roma tomatoes, sliced 1/4-inch thick
  • 2 cups dry white wine with citrus floral notes
  • 2 cups fish stock
  • 1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks
  • Curly parsley, chopped for garnish
  • In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process.

  • Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes.

  • Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes. Serve warm with a sprinkle of chopped parsley.

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