Fish and Fennel Stew

READY IN: 40mins
Rita~
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

Ingredients Nutrition

Directions

  1. Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
  2. Scrub mussels and remove beards.
  3. Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
  4. 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.
  5. Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
  6. 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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