Warming fish stew
2
Points®
Total time: 37 min • Prep: 15 min • Cook: 22 min • Serves: 4 • Difficulty: Easy
This hearty fish stew comes together in one pot and can be made from start to finish in less than 40 minutes. It's perfect to serve on a chilly winter night to friends and family. The flavors of saffron and fennel give this healthy dish a Middle Eastern twist that you'll find well worth it. The stew also features garlic, canned crushed tomatoes, dry white wine, Russet potatoes, haddock, and lots of fresh parsley for a finishing note of color and texture. Most of the cook time is hands-off, making this recipe quite convenient to make on a busy weeknight. Crusty bread rubbed with garlic is its perfect accompaniment.
Ingredients
Garlic
2 clove(s), chopped
Canned crushed tomatoes
1 cup(s)
Table wine
1 cup(s), white, dry
Saffron
¼ tsp
Fennel seeds
1 tsp
Uncooked potato
4 medium, Russet, peeled and cubed
Uncooked haddock
1 pound(s), or other white-fleshed fish, cut into large chunks
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Fresh parsley
1 Tbsp, chopped
Instructions
1
Coat a nonstick saucepan with cooking spray and sauté garlic. Stir in tomatoes, white wine, saffron and fennel seeds.
2
Stir in potatoes, cover and simmer until tender, about 12 minutes.
3
Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes. Season with salt and pepper.
4
Ladle stew into large, shallow bowls and sprinkle with parsley.
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