Fish and Fennel Stew Recipe

Name: Fish and Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes.
3
Cook's Note: Be careful to not break up the bay leaf during this process.
4
Add the lemon slices, garlic, and tomato paste stirring to combine.
5
Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt.
6
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.
7
Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer.
8
Simmer uncovered until most of the wine has evaporated, about 10 minutes.
9
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.
10
Serve warm with a sprinkle of chopped parsley.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup chopped onion, 1 fennel bulb, stalks trimmed, core removed and thinly sliced, 1 bay leaf, and more.

Yes, Fish and Fennel Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish and Fennel Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions