Simple Southern Italian-Style Fish Stew
- Low fat
- Gluten free
- Lactose free
- Peanut free
Ingredients
- 3 cloves garlic, smashed
- 1/2 tsp (2 mL) hot pepper flakes
- 3 anchovy fillets, chopped
- 1/2 tsp (2 mL) fennel seeds
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 small onion, chopped
- Pinch black pepper
- 2 cups (500 mL) canned chopped tomato
- 1/3 cup (75 mL) dry white wine or 1 tbsp/15 mL white vinegar
- 1 tsp (5 mL) salt
- 1/3 cup (75 mL) chopped parsley
- 12 oz (375 g) white-fleshed fish (such as haddock or halibut), cut in 4 to 6 pieces
- 12 oz (375 g) dark-fleshed fish (such as monkfish or snapper), cut in 4 to 6 pieces
- 12 littleneck clams or 24 manila clams or mussels
Preparation
In mortar with pestle, pound together garlic, hot pepper flakes and anchovies until in paste (or mince on cutting board, then, with side of knife, smash into paste); add fennel seeds and pound until coarsely crushed.
In large saucepan, heat half of the oil over medium-high heat; sauté garlic mixture, onion and pepper just until onion begins to colour. Stir in tomatoes, wine, salt, about two-thirds of the parsley, and 1/3 cup/75 mL water and bring to boil; boil for 2 minutes.
Lay fish and clams in pan and return to boil; cover and reduce heat to medium. Cook, without stirring, until clams have opened and fish flakes easily when tested with fork, about 15 minutes.
With slotted spoon, divide fish and clams evenly among shallow soup bowls. Stir remaining oil and parsley into sauce; ladle into bowls.
Makes 4 to 6 servings.
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