tina's fish stew with lemon aioli
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.
prep time
cook time
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 - medium onion minced
- 3 - baking potatoes
- 1 - medium sized fennel bulb
- 1 cup dry white wine or dry vermouth
- 1 tablespoon clam base
- 2 tablespoons flour
- 1 pound white fish fillets (i use talapia)
- 5 cups water divided
- LEMON AIOLI
- 4-6 - slices toasted rustic bread
- 1/2 cup mayonaisse
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic, pressed or minced
- - salt and pepper
How To Make tina's fish stew with lemon aioli
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Step 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.
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Step 2Add clam base (I use Better Than Boullion Clam Base) and 4 1/2 cups water. Cover and cook until veggies are tender.
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Step 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.
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Step 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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Discover More
Category:
Chowders
Category:
Fish Soups
Tag:
#Quick & Easy
Ingredient:
Fish
Culture:
American
Method:
Stove Top
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