Summer Seafood Stew With Fennel and Tomatoes

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

Ingredients

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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Comments

  1. Darla says:

    Yay, I can comment now. I do like fennel so I think I’ll wait until I have some and try the recipe. It does sound tasty.

    Darla

  2. Ann says:

    This looks delish Penny! I’m not sure about the fennel though…what could you substitute for that?

  3. Penny says:

    This looks delicious Penny. We are back but having a bit of a problem with jet lag.

    xo, Penny

  4. Looks so good! I think I’m going to try this..Thanks for the recipe :) I pinned it.

  5. Good morning Penny, Since we are having company coming this weekend for a week I decided to check out what’s cooking. This sounds so delicious.

    Hugs, Jeanne

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