Fish and Fennel Stew
Recipe: #11929
January 20, 2014
Categories: Halibut, Mussels, Fennel, Italian, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Spicy, more
"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."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1120.2 g)
- Calories 809.3
- Total Fat - 42.9 g
- Saturated Fat - 7.2 g
- Cholesterol - 170 mg
- Sodium - 2181.5 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 6.2 g
- Sugars - 12.6 g
- Protein - 68.1 g
- Calcium - 178.5 mg
- Iron - 9.7 mg
- Vitamin C - 53.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
Step 2
Scrub mussels and remove beards.
Step 3
Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
Step 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.
Step 5
Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
Step 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.
Tips
No special items needed.
0 Reviews
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