Fish Stew With Fennel Recipe

Name: Fish Stew With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bones scraps, and heads from non-fatty fish, such as rockf; 1 fennel bulb including green leaves; 1 pound tomatoes divided; 1 leek; 1 rib celery; 3 leaves; 1 bay leaf; 1 handful parsley; 3 sprigs thyme or 1/2 dried thyme leaves; 2 garlic lightly crushed; 1 lemon sliced; 1 cup white wine; 2 quarts water; 3/4 pound rockfish or halibut fillet; 3/4 pound monkfish fillet; 8 clams cleaned; 8 mussels cleaned; 2 tablespoons ricard or Pernod, optional

Servings: persons

2 pounds bones scraps, and heads from non-fatty fish, such as rockf
1 fennel bulb including green leaves
1 pound tomatoes divided
1 leek
1 rib celery
3 leaves
1 bay leaf
1 handful parsley
3 sprigs thyme or 1/2 dried thyme leaves
2 garlic lightly crushed
1 lemon sliced
1 cup white wine
2 quarts water
3/4 pound rockfish or halibut fillet
3/4 pound monkfish fillet
8 clams cleaned
8 mussels cleaned
2 tablespoons ricard or Pernod, optional

1
Up to a day or two in advance: Rinse the fish scraps well and place them in a large saucepan or small stock pot. Trim the green stalks, the base and the tough outer layer of the fennel bulb and add the trimmings to the pot.
2
Refrigerate the fennel heart for the final preparation. Peel, seed and coarsely chop the tomato. Add the peels and about 1/3 of the tomato pulp to the pot. Reserve the rest for the final preparation. Slice the leek and celery coarsely and add it to the pot along with the bay leaf, parsley, thyme, garlic and lemon. Cover with wine and water, bring to a boil, reduce the heat, cover the pot and let the mixture simmer for 20 to 30 minutes. Strain this stock though a colander or sieve into a clean pot,
3
Final preparation: Reheat the stock with the reserved fennel and tomato.
4
Season it with salt and pepper to taste. Cut the rockfish and monkfish fillets into thin slices. Add them to the pot along with the clams and mussels. When the shellfish open wide and the fish is cooked through, about 5 to 8 minutes, stir in the Ricard or Pernod if you like, and serve immediately in bowls over slices of oven-toasted French bread.

119

kcal

Calories

Carbs

Protein

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 pounds bones scraps, and heads from non-fatty fish, such as rockf, 1 fennel bulb including green leaves, 1 pound tomatoes divided, 1 leek, and more.

Yes, Fish Stew With Fennel 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 Stew With Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions