Fishandfennelstew Recipes

FISH AND FENNEL STEW

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.

FISH AND FENNEL STEW

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.

FISH STEW WITH FENNEL AND BABY POTATOES

Steps:

• Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
• Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10-12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
• Stir dill into stew; season with salt and pepper. Serve with lemon wedges.

SIMPLE FISH STEW

Steps:

• Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
• Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

FISH WITH FENNEL

Steps:

• Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,