Fish and Fennel Stew
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 273
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 50
- Sodium
- 941
- Total: 1 hr 26 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 56 min
Ingredients
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
Directions
- 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.