Elaine's Fish Stew

Elaine's Fish Stew Recipe

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Elaine Douglas


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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15 Min
45 Min
Stove Top


  • 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

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.

Printable Recipe Card

About Elaine's Fish Stew

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

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