Seafood > Fish > Fish Stews

Fish Stew with Fennel and Tomatoes Recipe

Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes, undrained
- 1 cup fish or chicken broth
- 1/2 cup dry white wine
- 2 tbsp. olive oil
- 1 tsp. dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish

Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and fennel and cook until softened, about 5 minutes.
3. Add garlic and cook for another minute.
4. Add diced tomatoes, broth, white wine, and thyme. Bring to a simmer.
5. Add fish pieces and stir gently to combine.
6. Cover the pot with a lid and let the stew simmer for 10-15 minutes, or until the fish is cooked through and the vegetables are tender.
7. Season with salt and pepper to taste.
8. Ladle the stew into bowls and garnish with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 220
Fat: 8g
Saturated Fat: 1g
Cholesterol: 50mg
Sodium: 400mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g
Protein: 22g

Substitutions for ingredients:
- Any white fish can be used for this recipe, such as cod, haddock, or tilapia.
- Chicken broth can be substituted for fish broth.
- If you don't have white wine, you can use chicken broth or vegetable broth instead.

Variations:
- Add other seafood to the stew, such as shrimp or scallops.
- Use different herbs, such as rosemary or oregano, instead of thyme.
- Add a pinch of red pepper flakes for some heat.

Tips and tricks:
- Be gentle when stirring the fish so that it doesn't break apart.
- Serve with crusty bread for dipping in the stew.
- If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the stew and let it simmer for a few more minutes.

Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley on top.

Garnishes:
- Chopped parsley

Pairings:
- Serve with crusty bread and a side salad.

Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted vegetables, such as carrots and Brussels sprouts

Troubleshooting advice:
- If the stew is too thin, you can add a tablespoon of cornstarch mixed with water to the stew and let it simmer for a few more minutes.

Food safety advice:
- Make sure the fish is cooked through before serving.

Food history:
- Fish stews have been a popular dish in Mediterranean cuisine for centuries.

Flavor profiles:
- The fennel adds a slightly sweet and anise-like flavor to the stew, while the tomatoes add a tangy and slightly sweet flavor.

Serving suggestions:
- Serve the stew hot with crusty bread for dipping.

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Taste: Savory, Herbal, Tangy, Umami, Aromatic, Earthy