Warming Fish Stew
- Total Time
The flavors of saffron and fennel give this healthy dish an exotic twist. Crusty bread rubbed with garlic is its perfect accompaniment.
garlic clove(s)2 clove(s), medium, chopped
canned crushed tomatoes1 cup(s)
table wine1 cup(s), white, dry
fennel seed1 tsp
uncooked potato(es)4 medium, Russet, peeled and cubed
uncooked haddock fillet(s)1 pound(s), or other white-fleshed fish, cut into large chunks
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
fresh parsley1 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.