Fish and Fennel Stew

czwartek, 13 lutego 2014

Fish and Fennel Stew

Time: 40 mins

Ingredients

  • 1 large fennel bulb (with fronds still attached)
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 1 tablespoon olive oil
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 2 cups low sodium chicken broth
  • 8 ounces bottled clam juice
  • 1/2 cup dry white wine
  • 1/4 teaspoon cayenne
  • 1 lb halibut (or other firm white fish)
  • 12 mussels, in shells

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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