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Italian Fish Stew

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 75 min
  • $$$$
Gatheredtable
adapted from Moosewood

Ingredients

  • 3 garlic cloves, minced or pressed
  • 2 cups onions, chopped
  • 4 cups fresh fennel bulb, coarsely chopped
  • 4 cups yukon gold potatoes, cubed
  • 1/2 cup white wine
  • 2 teaspoons ground fennel
  • 2 cups clam juice
  • 28 ounces canned tomatoes, undrained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon orange zest
  • 1 tablespoon dried rosemary
  • 1 pound cod fillets
  • 1 pinch of saffron
  • 2 tablespoons fresh basil (optional)
  • 2 tablespoons fresh italian parsley (optional)
  • salt and pepper, to taste

Directions

Prep: 1. Mince garlic, chop onion and fresh fennel. 2. Cube potatoes. 3. Zest orange. 4. Chop basil and parsley. Make: 1. Sauté garlic and onion in oil over medium heat. Stir frequently (7-8 minutes). 2. Add ground fennel and white wine, cook 2 minutes. 3. Add fresh fennel, potatoes, clam juice, and tomatoes. 3. Place rosemary and orange peel in cheese cloth or tea ball, add to stew. 4. Bring all to boil, then lower heat to simmer for 20 minutes. 5. Add saffron and fish, simmer about 20 more minutes until fish flakes with a fork. 6. Add salt and pepper to taste. Sprinkle fresh basil and/or parsley on top, and serve.

Notes

Don't be intimidated by the multiple steps; this is really easy. Make this dish your own by using your own favorite white fish. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

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