Fish Stew with Chipotle Aioli Recipe Recipe

Name: Fish Stew with Chipotle Aioli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 1 small yellow onion, finely chopped (or two leeks); 2 carrots, peeled and finely chopped; 1 small fennel bulb, trimmed and thinly sliced; 3 large garlic cloves, minced; 3 anchovy fillets, drained, rinsed, and finely chopped; 1 28oz can diced tomatoes with juice; 2 cups dry red wine; 2 cups fish stock (I used Japanese dashi, or substitute vegetable or chicken stock); 2 strips orange zest; Pinch of saffron threads (may leave out if you don't have them); 2 pounds firm white fist (halibut, cod, monkfish, etc. I have also used tilapia, which is a bit soft, and peeled shrimp); Salt and fresh ground pepper to taste; 1/4 cup chopped fresh parsley; 1 French baguette, sliced (toasted if you like); 1/2 cup Chipotle Aioli - ingredients below; 2 garlic cloves, minced; 1 teaspoon canned Chipotle peppers, pureed; 1/2 cup mayonnaise; 1/2 tsp fresh lime juice; Salt and fresh pepper to taste

Servings: persons

2 Tbsp olive oil
1 small yellow onion, finely chopped (or two leeks)
2 carrots, peeled and finely chopped
1 small fennel bulb, trimmed and thinly sliced
3 large garlic cloves, minced
3 anchovy fillets, drained, rinsed, and finely chopped
1 28oz can diced tomatoes with juice
2 cups dry red wine
2 cups fish stock (I used Japanese dashi, or substitute vegetable or chicken stock)
2 strips orange zest
Pinch of saffron threads (may leave out if you don't have them)
2 pounds firm white fist (halibut, cod, monkfish, etc. I have also used tilapia, which is a bit soft, and peeled shrimp)
Salt and fresh ground pepper to taste
1/4 cup chopped fresh parsley
1 French baguette, sliced (toasted if you like)
1/2 cup Chipotle Aioli - ingredients below
2 garlic cloves, minced
1 teaspoon canned Chipotle peppers, pureed
1/2 cup mayonnaise
1/2 tsp fresh lime juice
Salt and fresh pepper to taste

1
In a large soup pot, heat the olive oil over medium-high.
2
Add the onions or leeks and saute for 5-7 minutes until soft.
3
Add the carrots and fennel and saute another 5 minutes.
4
Add the 3 cloves of garlic and saute 1 more minute.
5
Add the anchovies, tomatoes, wine, stock, orange zest, and saffron and bring to a simmer over medium.
6
Partially cover and cook for 15 minutes.
7
Remove the soup from heat and partially puree in a blender and return to pot or blend in pot with a hand mixer.
8
Return the soup to medium.
9
Add the fish, cover, and cook for about 4-5 minutes until fish is just cooked through.
10
Add salt and pepper.
11
Taste and adjust seasonings as necessary.
12
To serve, ladle the soup into bowls.
13
Garnish with parsley and bread/toast.
14
Serve the aioli on the side.
15
Chipotle Aioli
16
In a small bowl, combine the garlic, chipotle puree, mayonnaise, and lime juice and whisk.
17
Add salt and pepper to taste.
18
Refrigerate until serving.

508

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 21 ingredients. The key ingredients include: 2 Tbsp olive oil, 1 small yellow onion, finely chopped (or two leeks), 2 carrots, peeled and finely chopped, 1 small fennel bulb, trimmed and thinly sliced, and more.

Yes, Fish Stew with Chipotle Aioli Recipe 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 Stew with Chipotle Aioli Recipe

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