Moosewood's Italian Fish Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 garlic cloves, minced
• 2 cups onions, chopped
• 2 tablespoons olive oil
• 2 teaspoons fennel seeds, ground
• 1/2 cup dry wine (only use what you would drink!)
• 4 cups potatoes, cubed
• 4 cups fennel (often referred to as anise)
• 28 ounces plum tomatoes, un-drained
• 1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
• 1 teaspoon dried orange peel
• 1 pinch saffron (generous!)
• 1 lb halibut fillets (a firm fish fillet) or 1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet)
• 16 ounces bottled clam juice
• salt and pepper

Recipe

• 1 saute garlic and onion in the oil over medium heat. stir frequently (about 7-8 minutes).
• 2 add the ground fennel and wine and cook for two minutes.
• 3 add the chopped fennel, potatoes, tomatoes, and clam juice.
• 4 place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
• 5 bring to a boil, lower the heat and simmer for 20 minutes.
• 6 add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
• 7 add salt and pepper to taste. top with basil or parsley and serve with fresh bread.
• 8 enjoy!