Moosewood'S Italian Fish Stew Recipe

Name: Moosewood'S Italian Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 2 cups onions, chopped; 2 tablespoons olive oil; 2 teaspoons fennel seeds, ground; 1/2 cup dry white wine (only use what you would drink!); 4 cups potatoes, cubed; 4 cups fennel (often referred to as Anise); 28 ounces plum tomatoes, un-drained; 1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs; 1 teaspoon dried orange peel; 1 pinch saffron (generous!); 1 1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet); 16 ounces bottled clam juice; salt and pepper

Servings: persons

3 garlic cloves, minced
2 cups onions, chopped
2 tablespoons olive oil
2 teaspoons fennel seeds, ground
1/2 cup dry white wine (only use what you would drink!)
4 cups potatoes, cubed
4 cups fennel (often referred to as Anise)
28 ounces plum tomatoes, un-drained
1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
1 teaspoon dried orange peel
1 pinch saffron (generous!)
1 1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet)
16 ounces bottled clam juice
salt and pepper

1
Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
2
Add the ground fennel and white wine and cook for two minutes.
3
Add the chopped fennel, potatoes, tomatoes, and clam juice.
4
Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
5
Bring to a boil, lower the heat and simmer for 20 minutes.
6
Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
7
Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
8
ENJOY!

452

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

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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 14 ingredients. The key ingredients include: 3 garlic cloves, minced, 2 cups onions, chopped, 2 tablespoons olive oil, 2 teaspoons fennel seeds, ground, and more.

Yes, Moosewood'S Italian Fish 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!

Moosewood'S Italian Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions