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elaine's fish stew

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

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.

►
yield 4 -6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For elaine's fish stew

  • 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 1/2 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

How To Make elaine's fish stew

  • 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.
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