Fish and Fennel Stew

"This is great on a dreary, wet day with a loaf of warm, crusty French bread and a small spinach salad. This was adapted from an old Sunset recipe. Steamer clams may be used instead of mussels."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
40mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
  • Scrub mussels and remove beards.
  • Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
  • Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat. Stir often until vegetables are browned.
  • Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
  • Add fish and mussels. Cover and simmer just until fish is opaque but still moist-looking in center (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.

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Reviews

  1. I loved this dish so much I made it a week later for a dinner party. Everyone LOVED it. I did make the following changes. Addded additional 1/2c wine, 1c clam juice, 1 more can chopped stewed tomatoes, 1tsp of chicken soup base
     
  2. This stew was really good; both my husband and I were actually surprised how much we liked it. We are not big fish eaters and we force the fish 'thing'. What really made this dish was the fennel - the flavour came through beautifully. Only addition was salt + pepper to taste. Served with crusty bread.
     
  3. Wonderful! Great for these cold days of February! My choice of fish was Recipe #57956 which has salmon, flounder and scallops all in one roll. I also added saffron a must in my fish stews! Thanks!
     
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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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