Elaine's Fish Stew Recipe

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Elaine's Fish Stew

Elaine Douglas

By
@BreadandSoupLady

I don't remember where I got this recipe. The original recipe called for fresh fennel but I also like leeks so I provided an alternative.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4-6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

1
fennel bulb, green tops and core removed, white part chopped or 1 1/2 c. chopped white part of leeks
2
onions, chopped
4
garlic cloves sliced
3 Tbsp
olive oil
1 1/21 c
riesling or other white wine
2 c
diced ripe or canned tomatoes
2 Tbsp
fennel seeds
1/2 tsp
hot pepper flakes
2 pinch
saffron threads
3
bay leaves
4 c
fish or chicken stock
s and p
zest of one orange
24 oz
assorted fish scraps: lobster, salmon, halibut, haddock, basa, cut into large chunks

Step-By-Step

1In a large soup pot, sauce the fennel, onions and garlic in the olive oil until they soften and smell wonderful.

2Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds,hot pepper flakes, saffron, bay leaves and fish stock.

3Season with salt and pepper and let simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together.

4Add the orange zest and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Canadian
Other Tags: Healthy, Heirloom