I love the orange, saffron and fennel in this Provencal fish stew! The stew is light, making it perfect for hot summer days.
Serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
Source: Peter Berley
Ingredients
- 3 tablespoons ghee
- 1 medium onion (roughly chopped)
- 2 large leeks (roughly chopped)
- 1 large celery stalk (chopped)
- 3 large fennel bulbs (thinly sliced)
- 5 cloves garlic (chopped)
- 2 large strips orange peel
- 28oz plum tomatoes (roughly chopped)
- pinch red pepper flakes
- 1/2 teaspoon saffron strands
- 2 sprigs fresh thyme
- 2 large bay leaves
- 6 cups Fish Fumet
- 3lb fillet of any soft, mild, flat fish (cod, halibut, bass, etc.)
Directions
Saute’ the onion, leeks, celery, fennel and garlic in 2 Tbsp of ghee over medium-low heat for 10 minutes. Sweat; don’t brown.
Add the orange peel, tomato, red pepper flakes, saffron, thyme, bay leaves and Fish Fumet. Boil gently for 10 minutes.
Add the fish and simmer 3-4 minutes, until cooked through. Carefully lift the fish and vegetables to a warm serving bowl; keep warm.
Boil the broth with remaining 1 tablespoon ghee until flavorful and concentrated.
Serve the soup topped with fish.
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