Fish Fennel And Tomato Stew Recipes

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TOMATO FISH STEW RECIPE



Tomato Fish Stew Recipe image

Fan of cod stew? This tomato fish stew recipe is a must try! It's hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 1h

Number Of Ingredients 15

1.5 tablespoons olive oil
1 yellow onion (peeled and diced)
3 cloves garlic (minced)
1 small bulb fennel (core remove and thinly sliced (reserve fronds for optional garnish))
2 ribs celery (cut into about 1/4-inch slices)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you like things (plus more for optional garnish))
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 cup water (or white wine)
1 (13.5-ounce) can whole peeled tomatoes (tomatoes roughly mashed with a potato masher to break up before using (a 398 millilitre can))
4 cups fish stock or broth
1/2 pound baby potatoes (cut into bite-sized chunks (roughly an overflowing cup))
1 pound cod fillet (boneless and skinless) (cut into bite-sized pieces (or other similar white fish))
Lemon olive oil (for drizzling over stew (optional but highly recommended))

Steps:

  • Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
  • Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
  • Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook for 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
  • Stir in tomatoes and fish stock/broth. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
  • Stir in potatoes, cover with lid slightly ajar and cook for 12 to 15 minutes or until they are fork-tender.
  • Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
  • To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.

FISH AND FENNEL STEW



Fish and Fennel Stew image

This is great on a dreary, wet day with a loaf of warm, crusty French bread and a small spinach salad. This was adapted from an old Sunset recipe. Steamer clams may be used instead of mussels.

Provided by Outta Here

Categories     Stew

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

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

Steps:

  • Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
  • Scrub mussels and remove beards.
  • Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
  • 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.
  • Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
  • 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.

Nutrition Facts : Calories 572.6, Fat 14.2, SaturatedFat 2.5, Cholesterol 141.5, Sodium 867.3, Carbohydrate 39.5, Fiber 8.7, Sugar 10.9, Protein 63.9

FISH AND FENNEL STEW



Fish and Fennel Stew image

Provided by Sunny Anderson

Time 1h26m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup chopped onion
1 fennel bulb, stalks trimmed, core removed and thinly sliced
1 bay leaf
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced
2 cloves garlic, grated on a rasp or minced
2 tablespoons tomato paste
4 Roma tomatoes, sliced 1/4-inch thick
2 cups dry white wine with citrus floral notes
2 cups fish stock
1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks
Curly parsley, chopped for garnish

Steps:

  • 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.
  • 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.
  • 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. 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. Serve warm with a sprinkle of chopped parsley.

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