Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, February 16, 2018

Fennel Fish Stew

Stew, soup, or chowder? I’m not sure what to call it, but it was really good…and super simple to make. In a large pot with a bit of olive oil, sauté a chopped fennel and a minced shallot until soft. Add three minced garlic cloves, a quarter teaspoon of black pepper, and half a pound of small red potatoes cut into ¼” slices. 

Stir for a couple of minutes, add two cups of fish or clam stock, then bring to a boil and cook until the potatoes are tender. Add a quarter cup of crème fraiche or heavy cream and a pound and a half of flounder, cod, or haddock, cut into one inch pieces. Turn the heat to low, cover, and then simmer for a five minutes until the fish is cooked through. Salt and garnish with chopped parsley or dill.

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