Spicy Balsamic and Fennel Fish Stew
When most people think of stews, they think of hours of braising meat and heavy, fill-your-belly bowls of wintry goodness. Can a stew be made quickly and with a lightness that still satisfies the desire for deep flavor complexity? The answer is yes. Enter the fish stew.
This recent creation received a table full of ooohs and aaahs and pleas for seconds, so next time you’re looking for an inspired mid-week meal, visit your local fishmonger and produce-stand and stew it up. Why is this such a praise-worthy recipe? The combination of subtle spice {which you can add to if you prefer more} with the sweet balsamic and fennel really hits on all those taste buds and takes the mild fish to a new level. Bonus: the fish only takes 3-4 minutes to cook and is added at the end, so you can easily make the base of the sauce ahead of time, leave in a covered pot, and reheat just prior to dinner, bringing a great meal together in a matter of minutes. Dare I say it’s healthy too? Nah, who really cares about that.
Spicy Balsamic and Fennel Fish Stew
Serves 8 | 40-50 minutes total time
1 carrot, diced
1 celery stalk, diced
1/2 fennel bulb, diced, frawns reserved
1 red onion, diced
2 cloves garlic, minced
3 tablespoons olive oil
1/2 cup white wine
1 28 oz can diced tomatoes
3/4 can of water
1 teaspoon anchovy paste
1/2 teaspoon cayenne pepper
salt and pepper to taste
2 lbs flounder, skin and bones removed {or other white fish}
2 cups rice {I used brown for more flavor}
Aged balsamic for drizzling
Fennel frawns for garnish
- Dice all your veg, setting aside the garlic to add later. Heat oil in a large stock pot or dutch oven over medium heat and add carrots, celery, fennel, red onion, cooking 10-15 minutes until tender and not brown {lower heat or add more oil if starts to brown}.
- Prepare your rice according to package instructions in a separate pot.
- After the veg cooks for 10-15 minutes, add garlic and a little more oil if pot is dry. Cook 2-3 minutes to release the garlic fragrance.
- Add white wine and let simmer 3-5 minutes. Turn heat to high and add the diced tomatoes and fill the can 3/4 full with water to add as well.
- Season with anchovy paste, cayenne, salt and pepper to taste. Bring to a boil, then lower to a simmer for 20-30 minutes uncovered, reducing the amount of liquid by about 1/4. Once the sauce is thicker, taste and add additional seasoning as desired. Note: you can make the sauce ahead of time up until this point and reheat prior to adding the fish, making this a quick meal that can be prepared in minutes.
- Slice each fish filet into 2-inch wide strips. Season with salt and pepper and add to the simmering sauce. Fish will cook fairly quickly, so check a piece after 3-4 minutes to make sure it is firm and no longer translucent in the middle.
- Add a generous scoop of rice to the bottom of a bowl, top with fish stew, drizzle lightly with aged balsamic and top with chopped fennel frawns. Enjoy!
Chock Full of Flavorful Veg
Wintry Wonders:
Best Butternut Squash and Green Apple Soup
Grandma’s Italian Wedding Chicken Soup
Wild Child Broccoflower and Celery Root Soup
Braised Grass-Fed Beef Brisket and Polenta
Irish Steak & Guinness Puff Pastry Pie
8.ate@eight 