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Fish Stew: Date Added: 13 Nov 2009
Listed in: Fish

1 x fennel bulb, green tops and core removed, white part chopped
2 x onions, chopped
4 x garlic cloves, sliced
3 tbsp of olive oil
1 1/2 cups of Riesling or other white wine
2 cups of diced ripe tomatoes or canned tomatoes
2 tbsp of fennel seeds
1/2 tsp of hot pepper flakes
2 pinches of saffron threads
3 x bay leaves
4 cups of fish or chicken stock
salt and pepper
zest of 1 orange
24 oz of any assorted fish scraps: lobster, salmon, halibut, haddock, cut into large chunks

Cooking Instructions

In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful. Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock.

Season with salt and pepper and let simmer for twenty to thirty minutes. This is just long enough for all the flavours to blend together. Add the orange zest and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve immediately. I like to serve it with anchovy toast.

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