Recipe courtesy of Indigo Coastal Shanty
Mediterranean Fisherman's Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 825
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 84
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 66
- Cholesterol
- 299
- Sodium
- 1389
- Total: 45 min
- Active: 35 min
Ingredients
3 tablespoons olive oil
1 head fennel, sliced
1/2 yellow onion, sliced
2 cloves garlic, minced
1 cup dry white wine
3 cups plum tomatoes, blended
1 cup clam juice
1/2 cup orange juice
1/2 cup roasted red peppers, blended
1 tablespoon sugar
1 teaspoon thyme
1/2 teaspoon ground star anise
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
3 bay leaves
1 pound fresh firm white fish such as mahi-mahi, cut into 1-inch pieces
1 pound fresh shrimp, peeled and deveined
2 cups cooked couscous
1 cup crumbled feta
1/2 bunch fresh flat leaf parsley, chopped
Directions
- Heat a 5-quart or larger stockpot over medium heat. Add the olive oil, fennel and onion. Saute until starting to become translucent, about 5 minutes. Add the garlic and stir until fragrant and starting to brown, then deglaze with the wine. Bring to a simmer and reduce by a quarter. Add the tomatoes, clam juice, orange juice, roasted red peppers, sugar, thyme, star anise, black pepper, crushed red pepper flakes, salt, bay leaves and 2 quarts water. Bring to a simmer. Add the fish and shrimp and stir. Bring back to a light simmer and cook until the fish and shrimp are cooked through, 2 to 3 minutes. Stir and turn off the heat. Serve topped with a scoop of couscous, feta and parsley.