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Fish and Fennel Stew Recipe

Fish and Fennel Stew

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on August 22, 2012

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    I tried this recipe and it came out great with a few adjustments:
    1. I did not use the entire lemon - I sliced about (6 very very thinly sliced pieces of lemon - not the whole lemon
    2. I also used kosher salt to taste at every layer of the recipe - Tasting is important
    3. I added a sprinkle of oregano to the tomatoes mixture and I used a small can of whole peeled tomatoes - slicing them and adding the juice (only because I did not have enough fresh tomatoes
    4. You can add additional seafood - I added large shrimp - at the end with the heat off

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  • on April 14, 2012

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    I too was very disappointed in this dish. So much money wasted that I used to purchase the ingredients in this dish. It was SO tart, it was inedible. I had to dump it all out. I even tried to add a bit of sugar to take away from the tartness, but to no avail. SO disappointed.

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  • on March 12, 2012

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    Disappointing. I used a whole lemon like the recipe called for and it tasted too bitter and ruined the dish. I had such high hopes too.

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  • on February 25, 2012

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    This is an elegant and succulent dish. I made it exactly as described, except I only let the fish simmer for four minutes, to avoid toughness. I thought the lemon rinds added color and the flavors balanced well. I served it with French bread to mop up the juices and Ina Garten's French string bean salad.

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  • on February 15, 2012

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    The stew was good, I just think as others said the lemon rind made it a bit bitter. I even tryed to take the lemons out early.All in all I will make again just not use the lemon rind at all.

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  • on February 14, 2012

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    I find the soup to have a bitter taste from the lemon rind. Next time I will add only lemon juice. The wonderful ingredients promised so much more.

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  • on October 12, 2011

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    very tasty stew. I did reduce the wine to 1 Cup added about 1/2 cup more stock. My husband and I ate ate a good portion of the stew for dinner (just enough leftover for his lunch tomorrow. Next time I make it, I will add a couple carrots and maybe some shrimp too. Easy to make and had lots of flavor.

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  • on July 26, 2011

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    A delicious and easy recipe. Liked how the fennel and lemon paired together in the stew.

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  • on July 24, 2011

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    This was a delicious summer stew! I did lower the wine to 1-1/4 cups which seemed more than enough. As for the lemon, I listened to another reviewer, and made the slices thicker so I could remove the rinds after it cooked. Very tasty, healthy and filling! A dip of ciabata bread finishes it off perfectly.

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  • on July 23, 2011

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    This was a very easy to make fish recipe. I used cod as recipe said but also added 1/2 lb. of shrimp at the end which worked out great. However, I had issues with the lemon. 1 whole lemon was too much. The stew turned out too tart and the lemon completely overshadowed the fennel flavor which we barely noticed. Also, Sunny never mentions pulling the lemon peels out of the stew, but most people don't eat lemon peel, so I fished out the peels at the end. For the herbs, I added a little fresh oregano and basil from my garden, plus some of the fennel herbs from the top of the fennel during the cooking. Then did the parsely once plated which added a nice freshness. I liked this stew, but will definitely cut back on the lemon next time. I served with fresh, crusty italian bread and butter to soak up the stew , really good!

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