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.

No additional tips available.

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

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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.

Fish and Fennel Stew

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