Recipe summary
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!
Preparation time:
Cooking time:
Yield:
4
Ingredients
Fish Stew
-
1
fennel bulb, green tops and core removed, white part chopped
-
2
onions, chopped
-
4
garlic cloves, sliced
-
3
tablespoons
of olive oil
-
1 1/2
cups
of Riesling or other white wine
-
2
cups
of diced ripe tomatoes or canned tomatoes
-
2
tablespoons
of fennel seeds
-
1/2
teaspoon
of hot pepper flakes
-
2
pinches
of saffron threads
-
3
bay leaves
-
4
cups
of fish stock or chicken stock
-
Salt and pepper
-
Zest of 1 orange
-
12
ounces
of halibut, cut into large chunks
-
12
ounces
of haddock, cut into large chunks
Toast
-
Half of a baguette loaf, sliced diagonally into 1/2 -inch slices
-
1
can
of anchovies
-
1
stick
of butter, soft
-
1/4
cup
of parsley, chopped
-
The juice and zest of 1 lemon