Fish Stew With Fennel, Fire Roasted Tomatoes and Garlic
Simplicity is the name of the game when it comes to a fabulous weeknight meal. Sometimes recipes are much better when the ingredients are fresh but simple. That couldn’t be more true for this divine fish stew!
I came across a Provencal Fish Stew recipe years ago and adapted it to suit my tastes. Fresh chopped fennel, tomatoes, garlic, saffron, fish stock, fresh cod or halibut and white wine. I love the clean, pure flavors that come through. It’s not only refreshing, but a comforting stew that can be served Fall, Winter or Spring, and most likely some summer evenings in the Northwest.
3 cups Seafood Stock or Fish stock (substitute with 2 cups clam broth and 1 cup water)
1 14 ounce can fire roasted diced tomatoes
4-6 cloves garlic, finely chopped
8-10 saffron threads
1 cup white wine (optional, you can substitute with additional broth)
Extra virgin olive oil
12-16 ounces halibut or cod, cut into 1 inch cubes
Salt and pepper to taste
4 slices French bread
1 clove garlic, cut in half
In a medium to large stock pot heat a little olive oil over medium heat. Saute the fennel until wilted and then add the garlic and saute a few minutes more.
Next add the tomatoes, saffron threads, and white wine. Bring to a boil and then simmer on low for a minute or two. Add the fish stock and bring to a boil. Reduce the heat to low and add the fish. The fish will cook quickly, about five minutes. Season with salt and pepper to taste.
While the stew is simmering heat the oven to 400F. Brush olive oil on both sides of the french bread slices, sprinkle with a little salt and place in the oven to toast. When the bread is toasted, remove from the oven and rub a halved garlic on each toast.
Place one toast in each of the four soup bowls. Ladle the stew over the toasts and serve immediately. Bon Appetit!