Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
Easy Fish Stew with Tomatoes and FennelBy Chatelaine
Mild white fish is the star of this light but filling tomato-based soup.
- 2 tbsp olive oil
- 1 small fennel bulb , finely diced (about 2 cups), fronds reserved
- 2 carrots , finely diced (about 1 cup)
- 1 small onion , finely diced (about 1 cup)
- 1 1/2 cups water
- 1 796-mL can diced tomatoes
- 1 236-mL bottle clam juice
- 1 Yukon Gold potato , grated
- 1 400-g pkg frozen white fish fillets , such as haddock or tilapia
- 1/2 tsp salt
- Heat a large pot over medium-high. Add oil, then fennel, carrots and onion. Cook, stirring frequently, until vegetables begin to soften, about 5 min. Stir in water, tomatoes, clam juice and potato. Boil, then reduce heat to medium. Simmer, covered, stirring occasionally, until vegetables are tender, 8 to 10 min.
- Place frozen fish in a colander. Rinse with cold running water until defrosted slightly (this makes it easier to cut). Pat dry and cut into 1-in. pieces.
- Stir fish and salt into soup. Cook, uncovered, until fish is cooked through, about 5 min. Ladle stew into bowls and top with fennel fronds.
Nutrition (per serving)
- 23 g,
- 25 g,
- 8 g,
- 5 g,
- 798 mg.