Fish Stew With Fennel

18 ingredients
4 steps

Ingredients

  • 2 pounds bones scraps, and heads from non-fatty fish, such as rockf
  • 1 fennel bulb including green leaves
  • 1 pound tomatoes divided
  • 1 leek
  • 1 rib celery
  • 3 leaves
  • 1 bay leaf
  • 1 handful parsley
  • 3 sprigs thyme or 1/2 dried thyme leaves
  • 2 garlic lightly crushed
  • 1 lemon sliced
  • 1 cup white wine
  • 2 quarts water
  • 3/4 pound rockfish or halibut fillet
  • 3/4 pound monkfish fillet
  • 8 clams cleaned
  • 8 mussels cleaned
  • 2 tablespoons ricard or Pernod, optional

Directions

  1. 1
    Up to a day or two in advance: Rinse the fish scraps well and place them in a large saucepan or small stock pot. Trim the green stalks, the base and the tough outer layer of the fennel bulb and add the trimmings to the pot.
  2. 2
    Refrigerate the fennel heart for the final preparation. Peel, seed and coarsely chop the tomato. Add the peels and about 1/3 of the tomato pulp to the pot. Reserve the rest for the final preparation. Slice the leek and celery coarsely and add it to the pot along with the bay leaf, parsley, thyme, garlic and lemon. Cover with wine and water, bring to a boil, reduce the heat, cover the pot and let the mixture simmer for 20 to 30 minutes. Strain this stock though a colander or sieve into a clean pot,
  3. 3
    Final preparation: Reheat the stock with the reserved fennel and tomato.
  4. 4
    Season it with salt and pepper to taste. Cut the rockfish and monkfish fillets into thin slices. Add them to the pot along with the clams and mussels. When the shellfish open wide and the fish is cooked through, about 5 to 8 minutes, stir in the Ricard or Pernod if you like, and serve immediately in bowls over slices of oven-toasted French bread.

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