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Saturday, December 3, 2011

Fennel Fish Stew

Feast of a Few Fishes
Initially, I was going to try Rocco DiSpirito's recipe for Bouillabaisse tonight, however, a few ingredient mishaps led me to create a new fish stew instead. My recipe still uses Rocco's amazing tomato fennel broth as the base but utilizes cod, shrimp, and sausage as the meat of the stew. Adding in ingredients such as clam juice and marinara sauce help make the strong flavors of this savory stew easy to create in a short amount of time.

Fennel Fish Stew
Gluten Free
Serves Four

1 fennel bulb, trimmed, cored & thinly sliced
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup white wine
1 cup bottled clam juice
1 jar marinara sauce (such as Classico Tomato & Basil), check for gluten
12 ounces cod or other firm, white fish
1/2 lb. shrimp, peeled and deveined
1 (3 oz) natural chicken sausage (such as Al Fresca's Sundried Tomato), sliced into half-moons
salt & pepper

1. In a large saute pan over high heat, bring the fennel, garlic, white wine, paprika, claim juice, and marinara sauce to a boil.

2. Reduce heat to low, cover, and simmer until the fennel is tender, about 7 minutes.

3. Season the cod with salt and pepper and add to pan. Raise the heat to high,cover, and simmer 5 minutes.

4. Once five minutes have elapsed, add shrimp and sausage to pan. Cover pan, and continue cooking for about 3 minutes, or until cod and shrimp is cooked through.

5. Season with salt & pepper to taste. Ladle into bowls and serve.

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