Tina's Fish Stew with Lemon Aioli

Tina Swain


I love chowders, soups and stews. I always have fish in the freezer and usually the only thing I need to buy is a fennel bulb. This goes to gether quickly and is great for all those cool nights.

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2 Tbsp
olive oil
medium onion minced
baking potatoes
medium sized fennel bulb
1 c
dry white wine or dry vermouth
1 Tbsp
clam base
2 Tbsp
1 lb
white fish fillets (i use talapia)
5 c
water divided


slices toasted rustic bread
1/2 c
1 tsp
lemon zest
2 Tbsp
lemon juice
1 tsp
dijon mustard
1 clove
garlic, pressed or minced
salt and pepper

How to Make Tina's Fish Stew with Lemon Aioli


  • 1Trim top off fennel and reserve for garnish. Cut Potatoes and fennel in 3/4 in dice. Heat oil in pot. Saute onion, fennel and potato about 10 minutes. Do not brown.
    Add wine, cover and simmer until reduced about 10 minutes more.
  • 2Add clam base (I use Better Than Boullion Clam Base) and 4 1/2 cups water. Cover and cook until veggies are tender.
  • 3Wisk flour with the remaining 1/2 cup water and add to pot. Cook until thickened. Add fish cubes and cook an additional 5 minutes more.
    Taste and adjust seasoning with salt and pepper.
  • 4Meanwhile toast the bread slices. Mix the mayo, zest, juice, Dijon mustard and garlic. Taste and add salt and pepper as needed. Spread on toasts and serve with stew. Garnish stew with reserved fennel fronds.

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About Tina's Fish Stew with Lemon Aioli

Course/Dish: Chowders, Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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