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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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

Directions Step-By-Step

1
In a large soup pot, sauce the fennel, onions and garlic in the olive oil until they soften and smell wonderful.
2
Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds,hot pepper flakes, saffron, bay leaves and fish stock.
3
Season with salt and pepper and let simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together.
4
Add 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