Petitchef

Fish stew with fennel, fire roasted tomatoes and garlic

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
3 cups Seafood Stock or Fish stock (substitute with 2 cups clam broth and 1 cup water)

1 14 ounce can fire roasted diced tomatoes

4-6 cloves garlic, finely chopped

1 small fennel bulb, thinly sliced and coarsely chopped

8-10 saffron threads

1 cup white wine (optional, you can substitute with additional broth)

Extra virgin olive oil

12-16 ounces halibut or cod, cut into 1 inch cubes

Salt and pepper to taste

4 slices French bread

1 clove garlic, cut in half

Preparation

  • In a medium to large stock pot heat a little olive oil over medium heat.
  • Saute the fennel until wilted and then add the garlic and saute a few minutes more.
  • Next add the tomatoes, saffron threads, and white wine.
  • Bring to a boil and then simmer on low for a minute or two. Add the fish stock and bring to a boil.
  • Reduce the heat to low and add the fish. The fish will cook quickly, about five minutes.
  • Season with salt and pepper to taste. While the stew is simmering heat the oven to 400F.
  • Brush olive oil on both sides of the french bread slices, sprinkle with a little salt and place in the oven to toast.
  • When the bread is toasted, remove from the oven and rub a halved garlic on each toast.
  • Place one toast in each of the four soup bowls.
  • Ladle the stew over the toasts and serve immediately.

Photos

Fish Stew With Fennel, Fire Roasted Tomatoes and Garlic, photo 1Fish Stew With Fennel, Fire Roasted Tomatoes and Garlic, photo 2




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