Fish and Fennel Stew

Name: Fish and Fennel Stew
Prep time: 1 h 26 min
Cook time: 1 h 26 min
Total time: 1 h 26 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 680 grams skinless, boneless cod or pollock filets, cut into 8 chunks; 6 servings Curly parsley, chopped for garnish; 473 milliliters dry white wine with citrus floral notes; 1 fennel bulb, stalks trimmed, core removed and thinly sliced; 473 milliliters fish stock; 2 cloves garlic, grated on a rasp or minced; 6 servings Kosher salt and freshly ground black pepper; 1 lemon, thinly sliced; 3 Tbsps olive oil; 237 milliliters chopped onion; 4 Roma tomatoes, sliced 1/4-inch thick; 2 Tbsps tomato paste

Fish and Fennel Stew might be just the main course you are searching for. One portion of this dish contains around 24g of protein, 9g of fat, and It is a good option if you're following a gluten free, dairy free, and primal diet. Autumn will be even more special with this recipe.

Instructions

In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process.

Ingredients you will need

Olive Oil

Bay Leaves

Fennel

Onion

Pepper

Stock

Salt

Equipment you will use

Pot

Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes.

Ingredients you will need

Tomato Slices

Tomato Paste

Tomato

Garlic

Lemon

Salt

Equipment you will use

Pot

Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes.

Ingredients you will need

Fish Stock

Fish

Equipment you will use

Pot

Serve warm with a sprinkle of chopped parsley.

Ingredients you will need

Parsley

Equipment

Pot

Frying Pan

Ingredients

Servings:

bay leaf 680grams

skinless, boneless cod or pollock filets, cut into 8 chunks 6servings

Curly parsley, chopped for garnish 473milliliters

dry white wine with citrus floral notes 1

fennel bulb, stalks trimmed, core removed and thinly sliced 473milliliters

fish stock 2cloves

garlic, grated on a rasp or minced 6servings

Kosher salt and freshly ground black pepper 1

lemon, thinly sliced 3Tbsps

olive oil 237milliliters

chopped onion 4

Roma tomatoes, sliced 1/4-inch thick 2Tbsps

tomato paste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is FitVine Wine Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.