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Fennel Fish Stew with Potatoes

Course Soup, stew
Keyword fish, soup, stew
Servings 6

Ingredients

  • 1 pinch saffron
  • 4 Tbl. butter
  • 3 cloves garlic, minced
  • 1 leek, chopped
  • 1 fennel, chopped
  • 2 Tbl. flour
  • 1 large potato, peeled and diced into 1 inch pieces
  • 1 (8 oz.) canned minced clams with juices
  • 3 cups water or fish stock
  • 1 (28 oz.) canned crushed tomatoes in juices
  • 1 Tbl. Fresh or dried thyme
  • 1 Tbl. parsley
  • 1 tsp. tumeric
  • ¼ tsp. red pepper flakes
  • 1 bay leaf
  • 1 ½-2 lbs. firm white fish such as tilapia, cod, halibut, catfish, haddock, sole, swordfish, Pollock
  • ½-1 cup heavy cream
  • Salt + pepper to taste

Instructions

  • With a mortar and pestle, crush the saffron until it creates a powder. Cover and set aside.
  • In a large pot over medium heat, melt 2 tablespoons of the butter.
  • Add in the garlic, leek, celery, and carrots. Cook until softened, about 3-5 minutes.
  • Add in the flour and continue to stir for about a minute.
  • Add in the chopped potatoes, clams, water/fish stock, crushed tomatoes, thyme, parsley, turmeric, saffron, red pepper flakes, and bay leaf. Season with salt and pepper.
  • Bring to a low boil. Once at a low boil, reduce heat to low. Cover the pot with a lid and cook for 30 minutes or until potatoes are softened, stirring occasionally.
  • Uncover and place in the fish whole. Give a light stir, still on low heat, and cook for 5-10 minutes or until the fish flakes when poked.
  • Stir again, breaking up the fish into pieces. Season with salt and pepper again if needed. Remove the bay leaf and serve.