Greek Fisherman’s Stew

Name: Greek Fisherman’s Stew
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium onion, diced; 6 cloves garlic, sliced thin; 1 small head fennel, diced; 1/4 teaspoon red chile flakes, or to taste; 2 large beefsteak tomatoes, cored and chopped, with their juices; 1 teaspoon sea salt, or to taste; 1 cup dry white wine; 1/2 pound Yukon Gold potatoes, peeled and diced; Ground black pepper; 1 tablespoon lemon juice; 2 pounds wild striped bass fillets, skinned, cut in 12 pieces; 6 basil leaves, torn; 1 cup mayonnaise seasoned with 1 1/2 teaspoons sriracha or other hot sauce (optional)

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Total: 45 minutes

Servings: 6

Cost: $7.64 /serving

Author : Florence Fabricant

bass fennel

Instructions

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Step 1

Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.

Step 2

Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.

Step 3

Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.

Step 4

When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.

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