Fish Stew

5 steps

Serve this heady stew with steamed rice or French bread. Serves 8

Updated at: Sun, 28 Jan 2024 17:50:42 GMT

Nutrition balance score

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Ingredients

8 servings

2 teaspoonsolive oil

3leeks

well washed, white and light green parts only, chopped

tough outer layers removed, trimmed and diced

4garlic cloves

finely chopped or pressed

¼ teaspooncrushed red pepper

2 teaspoonsdried thyme

1bay leaf

¼ teaspooncayenne pepper

⅛ teaspoonsaffron threads

crushed

1 x 28 ouncecan whole tomatoes

chopped, including liquid

6 cupslight fish broth

or non-fat chicken broth

1 cupdry white wine

1 poundcod

1 poundhalibut

Instructions

Step 1

Place a large skillet over low heat and when it is hot, add the olive oil. Add the onion, celery, carrots and fennel and cook until the onion is golden, about 10 minutes.

Step 2

Add garlic, herbs and spices and cook for 5 minutes. Add tomatoes, fish broth, wine and orange zest and cook for 20- 25 minutes.

Step 3

Raise the heat to high and bring the mixture to a boil. Reduce the heat to low, add the cod and halibut and cook until the fish is starting to fall part, 10- 15 minutes.

Step 4

Transfer 2 cups of the soup to a blender and process until smooth. Return to the soup.

Step 5

Serve immediately or cover and refrigerate up to 2 days. Serve with lemon wedges and French bread toasts or croutons.