Thursday, July 22, 2010

Fish Stew

This is not a typical summer dish, but I had a craving. I used sole, but you can use any white fish. If you use something meatier, like halibut, the fish will stay chunky, otherwise, a flakier fish like sole or cod kind of disolves into the stew. I threw brown rice into the skillet and let it absorb the liquid, stirring over low heat until liquid was absorbed (making almost like a stiff risotto), but you can also add diced potatoes, like my mom does, instead. Shortcut tip: Arctic Gardens makes a frozen veg mixture called "Spaghetti" that consists of diced onion, red and green peppers, carrots and celery. You can use this instead of the fresh veggies (except for fennel), if you're short on time.

Fish Stew

1 lb fresh or frozen white fish (boneless, skinnless)
1 tbls canola oil
1 bulb fennel (anise), diced
1 onion, diced
2 carrots, diced
4 celery stalks, diced
1 red and 1 green bell pepper, diced
4 garlic cloves, minced
1 tsp fennel/anise seeds
1 can diced tomatoes, with juice
Juice of 2 lemons
Zest of 2 lemons
1 bunch green onions, thinly sliced
1 tsp chili flakes (optional)
Salt and pepper, to taste

Pour oil into large skillet and add fennel, onion, carrots, peppers and celery. Saute until softened. Add garlic and fennel seeds and cook a few more minutes. Pour in can of tomatoes with juice and stir. Add frozen or fresh fish (cut into cubes if using a meaty fish like halibut, otherwise add whole) and lemon juice and zest. Simmer until fish is cooked through. Add green onions and season as desired.

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