Halibut and Fennel Stew
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 6 cups water
- 3 sprigs fresh thyme
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1/4 tsp cayenne pepper
- 1 bunch celery
- 4 cloves fresh garlic, peeled crushed
- 1 bunch italian parsley
- 2 leaves bay leaves
- 1 tsp fennel seeds
- 2 tbsp sea salt
- 1 leek whites only, chopped
- 1 14oz can tomoto sauce
- 4 small bulbs fresh fennel trimmed, halved, sliced
- 1/4 tsp saffron threads
- 2 lb halibut cut into 8 pieces
- sour cream topping
- 1 orange grated zest
- 3 tbsp fennel fronds minced
- Carbohydrate 14.3597521875 g
- Cholesterol 72.905 mg
- Fat 16.1508671875 g
- Fiber 2.72951561592519 g
- Protein 49.0118415625 g
- Saturated Fat 2.4888204375 g
- Serving Size 1 1 Serving (514g)
- Sodium 2947.186875 mg
- Sugar 11.6302365715748 g
- Trans Fat 1.513723 g
- Calories 403 calories
1. Create a bouquet garni by bunching fresh thyme, Italian parsely, bay leaves and celery, and tie with household string. 2. In a large, heavy-bottomed stockpot, saute the garlic, fennel seeds, bouquet gani, salt and leeks in olive oil over medium heat until the leeks soften. Add the tomato sauce, tomato paste, fresh tomatoes, liqueur, water, fennel and cayenne pepper. Cover and bring to a boil. Lower the heat, and simmer for 45 minutes. 3. Remove the bouquet garni, and stir in thesaffron. Place the pieces of fish on top of the stew and cover the pot to poach the fish for five minutes or until cooked through. Remove the fish from the pot and carefully remove any skin. 4. To serve, spoon the stew into individual bowls, place a piece of fish on top and garnish with a dollor of sour cream, orange zest, orange zest and fennel fronds.
