Fennel Fish Stew

Starting with fresh halibut and haddock, and a little East Coast inspiration, Michael devises a Mediterranean-style fish stew with the addition of fennel and tomato. He finishes it off with a tangy orange and garlic garnish. A French loaf with anchovy butter and a little zest of lemon perfects the meal.

• Mediterranean Fish Stew

Mediterranean Fish Stew

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!

Ingredients:

Fish Stew

• 1 x fennel bulb, green tops and core removed, white part chopped
• 2 x onions, chopped
• 4 x garlic cloves, sliced
• 3 tbsp of olive oil
• 1 1/2 cups of Riesling or other white wine
• 2 cups of diced ripe tomatoes or canned tomatoes
• 2 tbsp of fennel seeds
• 1/2 tsp of hot pepper flakes
• 2 pinch of saffron threads
• 3 x bay leaves
• 4 cups of fish stock or chicken stock
• Salt and pepper
• Zest of 1 orange
• 12 oz of halibut, cut into large chunks
• 12 oz of haddock, cut into large chunks

Toast

• Half of a baguette loaf, sliced diagonally into 1/2 -inch slices
• 1 can of anchovies
• 1 sticks of butter, soft
• 1/4 cup of parsley, chopped
• The juice and zest of 1 lemon

Directions:

Fish Stew

1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful. Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock then season with salt and pepper simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together. Add the orange zest and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve immediately with anchovy toast.

Toast

1. Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto a baking sheet and toast in the oven for about 15 minutes until they are golden brown. Place anchovies, butter, parsley and lemon juice into the bowl of a food processor and puree until smooth. Using a spatula, scrape butter into a small bowl. Spread the anchovy butter on the toasts and continue to bake for another 10 minutes or so.

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Chef At Large

Food Critic

Jamie Maw is one of North America’s toughest and most respected food critics. But what does a food critic do? Jamie has selected a newly opened Italian restaurant in Vancouver to be the subject of his latest review. We’ll see how he evaluates Bis Moreno and whether they cut the mustard. Michael takes us behind the scenes to witness the pressure and problems Chef Moreno Miotto encounters as Jamie Maw puts Bis Moreno under his culinary microscope.