This recipe is from the Moosewood Restaurant in Ithaca, New York. I first made it February, 1998. 10 years later it is still a favorite - and that is saying quite a bit for me!
While this is great served immediately, it is even more wonderful the next day. I served it with a No-Knead Focaccia, salad and Strawberry Shortcake Jelly Roll. And, wine, of course!
3 garlic cloves, minced or pressed
2 cups chopped onions
2 teaspoons olive oil
2 teaspoons ground fennel
1/4 cup white wine
4 cups coarsely chopped fennel bulb, fronds reserved *
4 cups cubed potatoes (about 1 pound)
2 cups clam juice or fish broth
28 oz undrained diced tomatoes
1 tablespoon grated orange peel
1 tablespoon dries rosemary
generous pinch of saffron
1 pound firm fish fillets, cut into bite-sized pieces (monkfish, halibut, cod work well)
salt and ground black pepper to taste
chiffonade of basil or chopped parsley **
In a large pot, sauté garlic and onions in the oil on medium heat, stirring frequently, until the onions are translucent – about 7 minutes. Add ground fennel and wine and continue to cook for 2 minutes. Add fennel bulb through rosemary, bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add the saffron and fish and cook until fish flakes easily with a fork. Add salt and pepper to taste.
Serve topped with basil or parsley and decorated with reserved fennel fronds.
Serves 6
Nutritional Analysis
Calories 238 Sodium 479 mg
Fat 3.1 g Carbohydrates 30.2 g
Cholesterol 68 mg Fiber 2 g
Protein 20.1 g
* Fennel is often mislabeled in the produce section of your supermarket as anise.
**An easy way to make the chiffonade is to stack the basil leaves one atop another, roll, and then cut the roll into very narrow slices.
3 garlic cloves, minced or pressed
2 cups chopped onions
2 teaspoons olive oil
2 teaspoons ground fennel
1/4 cup white wine
4 cups coarsely chopped fennel bulb, fronds reserved *
4 cups cubed potatoes (about 1 pound)
2 cups clam juice or fish broth
28 oz undrained diced tomatoes
1 tablespoon grated orange peel
1 tablespoon dries rosemary
generous pinch of saffron
1 pound firm fish fillets, cut into bite-sized pieces (monkfish, halibut, cod work well)
salt and ground black pepper to taste
chiffonade of basil or chopped parsley **
In a large pot, sauté garlic and onions in the oil on medium heat, stirring frequently, until the onions are translucent – about 7 minutes. Add ground fennel and wine and continue to cook for 2 minutes. Add fennel bulb through rosemary, bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add the saffron and fish and cook until fish flakes easily with a fork. Add salt and pepper to taste.
Serve topped with basil or parsley and decorated with reserved fennel fronds.
Serves 6
Nutritional Analysis
Calories 238 Sodium 479 mg
Fat 3.1 g Carbohydrates 30.2 g
Cholesterol 68 mg Fiber 2 g
Protein 20.1 g
* Fennel is often mislabeled in the produce section of your supermarket as anise.
**An easy way to make the chiffonade is to stack the basil leaves one atop another, roll, and then cut the roll into very narrow slices.
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