Warming Fish Stew
2 clove(s), medium, chopped
canned crushed tomatoes
1 cup(s), white, dry
4 medium, Russet, peeled and cubed
uncooked haddock fillet(s)
1 pound(s), or other white-fleshed fish, cut into large chunks
⅛ tsp, or to taste
⅛ pinch, or to taste
1 Tbsp, chopped
- Coat a nonstick saucepan with cooking spray and sauté garlic. Stir in tomatoes, white wine, saffron and fennel seeds.
- Stir in potatoes, cover and simmer until tender, about 12 minutes.
- Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes. Season with salt and pepper.
- Ladle stew into large, shallow bowls and sprinkle with parsley.