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Mediterranean Fish Stew

  • prep time 1 min
  • total time 1 min
  • serves 4
81 Ratings
Mediterranean Fish Stew

A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!

Michael Smith Courtesy of:
Michael Smith Chef at Home

Fish, Dinner, Winter, Eggs/Dairy, Herbs, Side, Fall, Rice/Grain, Vegetables, Appetizer


Directions for: Mediterranean Fish Stew

Ingredients

Fish Stew

1 fennel bulb, green tops and core removed, white part chopped

2 onions, chopped

4 garlic cloves, sliced

3 Tbsp of olive oil

1 ½ cup of Riesling or other white wine

2 cup of diced ripe tomatoes or canned tomatoes

2 Tbsp of fennel seeds

½ tsp of hot pepper flakes

2 pinch of saffron threads

3 bay leaves

4 cup of fish stock or chicken stock

Salt and pepper

Zest of 1 orange

12 oz of halibut, cut into large chunks

12 oz of haddock, cut into large chunks

Toast

Half of a baguette loaf, sliced diagonally into 1/2 -inch slices

1 can of anchovies

1 sticks of butter, soft

¼ cup of parsley, chopped

The juice and zest of 1 lemon

Directions

Fish Stew

1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful. Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock then season with salt and pepper simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together. Add the orange zest and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve immediately with anchovy toast.

Toast

1. Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto a baking sheet and toast in the oven for about 15 minutes until they are golden brown. Place anchovies, butter, parsley and lemon juice into the bowl of a food processor and puree until smooth. Using a spatula, scrape butter into a small bowl. Spread the anchovy butter on the toasts and continue to bake for another 10 minutes or so.

See more: Fish, Dinner, Winter, Eggs/Dairy, Herbs, Side, Fall, Rice/Grain, Vegetables, Appetizer