Recipe courtesy of Sunny Anderson

Fish and Fennel Stew

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 26 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 56 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
10m Easy 100%
CLASS
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
CLASS
Michael Symon

Seafood Stew

35m Easy 99%
CLASS
11m Easy 97%
CLASS
40m Easy 100%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 97%
CLASS
32m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages