Our fisherman’s stew was a hit with John but a little less so for me. I think it could be very good with a different fish. We used mahi mahi which is fine in our “fish sticks” preparation but tasted too fishy for me in the stew. I think we will make this again but use swordfish or sea bass or snapper.
Once again we took a recipe that we found online and fashioned it to our own dietary requirements and taste. The original recipe comes from NYT Cooking. Here is my take on it. This makes two hearty dinner servings with enough left over for lunch the next day.
2 teaspoons extra-virgin olive oil
1 medium onion or 1 leek diced or sliced
6 cloves garlic, sliced thin
1 small head fennel, diced
1/4 teaspoon red chile flakes, or to taste
1 can diced tomatoes
1 teaspoon sea salt, or to taste
1 cup dry white wine, 1 cup water, 12oz.clam juice
14 ounces new potatoes, cut into smallish pieces
Ground black pepper
1 tablespoon lemon juice
10 ounces white fish cut into chunks
6 basil leaves, torn
1 piece orange peel, 1 pinch saffron
Warm oil in a 4-quart saucepan over medium heat. Stir in onion or leek and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes. Soak saffron in white wine.
Stir in wine with saffron, the water, clam juice and orange peel and bring to a simmer, add potatoes and cook another 10 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
Season fish pieces with salt and pepper, place them in the stew and simmer on low very briefly until fish is just cooked through,
When fish is done, remove it to the warm soup plates. Garnish the bowl with the basil. Serve with rustic bread.