We are eating more fish and veggies these days, so when I came across this recipe from William-Sonoma I thought I would give it a try. It is a light summer stew, that really is more like a soup than stew. I adapted the recipe a little. William-Sonoma called for cod or haddock, I had grouper, so that is what I used. They also list 2 tablespoons of Pernod, an anise flavored liquor as an optional ingredient. I didn’t have any in the house, and it was fine without it. I also added some chopped San Marzano tomatoes to the recipe and 1/2 teaspoon red pepper flakes. To view the original recipe, you can find it on William-Sonoma Website.
The recipe in William-Sonoma catalog was featuring a new multi-cooker, and using that cooker their recipe calls for 2 and 1/2 hours cook time. I cooked mine in a Dutch oven and total cooking time was only about 50 minutes.
Prep Time 20 Minutes ~ Cook Time 50 minutes ~ Serves 6
4 tablespoons olive oil
1 onion, diced
1 fennel bulb, cored and thinly sliced, fronds reserved
1 1/2 tablespoons tomato paste
2 teaspoons minced garlic
1/2 cup white wine
4 cups vegetable stock
1 can (14 oz) crushed tomatoes
1 can (14 oz) San Marzano tomatoes chopped
2 bay leaves
1 large fresh sprig of thyme
1/2 teaspoon red pepper flakes (more or less to taste)
1 1/2 pounds red potatoes, peeled and cut into 1/2″ dice
Kosher salt and freshly ground black pepper, to taste
2 pounds cod, haddock or grouper cut into 2 inch dice
1 1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
Crostini and aioli for serving
Heat olive oil in Dutch oven over medium low heat. Add onions and fennel and cook till tender over 6-8 minutes, stirring often. Add garlic and tomato paste, cook 2 minutes. Add wine, cook stirring for 1 minute. Add stock, tomato paste, chopped tomatoes, bay leaves, thyme, red pepper flakes, salt, pepper and potatoes. Bring to a simmer and simmer for 30 minutes. Add the fish, cook for 5 minutes. Add the shrimp and cook 2-3 minutes more until shrimp is pink and fish is flaky. Garnish with parsley and fennel fronds. Serve with crostini and aioli.
Easy Aioli Recipe
4 tablespoons l mayonnaise
1 clove garlic minced
1 teaspoon Kosher salt
2 teaspoons olive oil
1/2 tablespoons fresh lemon juice
dash of Tabasco sauce
Mash minced garlic and salt to form a paste, add to mayonnaise along with olive oil, lemon juice and Tabasco sauce. Wisk to blend. Cover and refrigerate for at least one hour. Preheat oven to 400 degrees F. Slice a baguette into 1/2 slices. Drizzle with olive oil on both sides, place on cookie sheet and bake for 3-4 minutes, turn over slices and bake another couple of minutes until golden. Serve the aioli along side the crostini.
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