I have previously admitted that fish is my friend and I need to eat more of it. And that lo-cal fish recipes can be beyond boring. With a winter like the one we’re having soups and stews are all the more appealing, so how about a simple and different take on bouillabaisse that combines the two?
I saw a recent interview with Jay Leno, and he cracked me up by saying he hates soup. His actual comment was, “Soup is like getting screwed out of a meal.”
Steve thinks soup is a poor meal replacement as well, unless it’s really hearty, more of a stew. OK, I can deliver.
First I rummaged in my fridge for what was available. I’d picked up some haddock hoping inspiration would strike. I had a leek looking for a home in a stew pot, and an anise bulb yelling, “Pick me!” from the crisper drawer. Anise is one of those things I love but Steve hates, so either I roast it and eat it solo, or disguise it and sneak it past him, which was the plan here. I also had canned tomatoes and vegetable stock, and a plethora of spices. I had the basic recipe of a Mediterranean Fish Stew from Chef Michael Smith, and was able to substitute what I didn’t have for what was in my pantry. Smith called for more oil (of course), orange zest, a specific wine (Riesling) and two kinds of fish. I could make this work.
Hearty Fish Stew
1 bulb anise (fennel) green tops removed, white bulb chopped
1 leek, cleaned well and chopped
4 garlic cloves, sliced
1 T. olive oil
1 C. white wine or vermouth
1 16 oz. can diced tomatoes
1 tsp. fennel powder
½ tsp. hot pepper flakes
2 pinches saffron threads (optional)
2 bay leaves
4 C. vegetable or fish stock
zest of 1 lemon
1 lb. white fish (haddock, halibut, monk, or cod all work well)
Spray a stock pot with Pam, and add the olive oil. Sauté the anise, leek and garlic until soft and fragrant. Add the wine and simmer for 10 minutes. Add the tomatoes, stock and spices and simmer until fennel is cooked through, about 10-15 minutes. Add the fish and the lemon zest and cook until the fish is cooked through, about 5 minutes. Add salt and pepper to taste and top with chopped parsley.
Serves 4, Weight Watchers points: 5
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For those of you not dieting I’d suggest serving this with warm crusty bread. Or for a heartier meal serve the stew over cooked rice or barley. I took some left over French bread and made large croutons with just a bit of butter broiled until lightly browned.
Stay warm and enjoy!
Yum! Thanks for the inspiration!
Where do I buy fennel powder? I have not heard of this product before,
I buy it on-line as my local market doesn’t carry it. But I’d check with a good specialty grocer that has a decent spice collection, or even Trader Joe’s or Whole Foods. In a pinch I’ve crushed fennel seeds in a mortar and pestle or spice grinder.
D.