Recipe by Outta Here
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.
Top Review by slokiki
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
- 1 large fennel bulb (with fronds still attached)
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 tablespoon olive oil
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 cups low sodium chicken broth
- 8 ounces bottled clam juice
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon cayenne
- 1 lb halibut (or other firm white fish)
- 12 mussels, in shells
Directions See How It's Made
- 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.