FISH*****Mediterranean Fish Stew

By Unblond1

27/12/09 - this was excellent for both. Try to use a nice halibut steak from Tarini's (boned and skinned), but a PC one works as well. I didn't add the orange rind because I forgot and it didn't miss it.

05/09/10 - Update - Dan consistently remarks on how good this is and always eats it. Plus it's quick and easy to make. I did add the orange zest this time as well as the fennel pollen and it was excellent so if you have them, add them. It was originally 2 servings though, and it actually makes three. Reheat the third serving for lunch the next day and pour it around a poached egg which has been placed on a piece of toasted bread in a bowl and sprinkle a bit of parm over the whole thing.

Ingredients

• GARLIC CROUTONS:
• 1/2 cup finely diced fennel
• 1/2 cup finely diced onion
• 1 leek, halved and thinly sliced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp. EVOO
• 1/2 cup white wine
• 1 can fire-roasted tomatoes
• 1 tsp. of fennel seeds or 1/2 teaspoon fennel pollen
• 1/4 tsp. hot pepper flakes
• 1 pinch of saffron threads
• 1 bay leaf
• 3 - 4 sprigs of fresh thyme, if you have it
• 1 1/2 cups chicken broth or stock
• sea salt and freshly ground pepper, to taste
• zest of one half orange
• 2 tablespoons freshly chopped parsley
• 1 fillet of halibut or haddock, cut into bite-sized chunks (most recently, I used a 9 ounce piece of Island Whitefish)
• 2 thickish slices (150 grams) rosemary bread (or sourdough or ciabatta bread), cut or torn into 2 inch chunks
• 1 clove garlic, minced
• 1 tablespoon olive oil

Details

Servings 3

Preparation

Step 1

In a large soup pot, sauté the fennel, onions, leek, celery and garlic in the olive oil until they soften and smell wonderful.

Pour in the wine and simmer for 15 minutes, to reduce.

Add the tomatoes, fennel pollen, hot pepper flakes, saffron, bay leaf, thyme and stock then season with salt and pepper. Simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together. (At this point, if making ahead, cover and set aside until serving time, reheating to boiling before continuing)

Add the orange zest, parsley and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve, topped with the garlic croutons and a bit of finely grated parmigiano reggiano.

GARLIC CROUTONS:

Toss bread chunks with olive oil and garlic and bake in 350 oven until golden and crispy (about 8-10 minutes), watching carefully.

Nutrition Facts - Stew only - 3 Servings

Amount Per Serving
Calories 265.6
Total Fat 7.6 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 4.8 g
Cholesterol 37.3 mg
Sodium 900.7 mg
Potassium 1,272.5 mg
Total Carbohydrate 16.9 g
Dietary Fiber 4.3 g
Sugars 5.2 g
Protein 25.7 g

Nutrition Facts - with croutons and cheese - 3 Servings

Amount Per Serving
Calories 450.4
Total Fat 14.8 g
Saturated Fat 3.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 8.1 g
Cholesterol 40.1 mg
Sodium 1,273.1 mg
Potassium 1,276.5 mg
Total Carbohydrate 42.3 g
Dietary Fiber 6.3 g
Sugars 5.2 g
Protein 30.9 g