SEAFOOD DISHES
64
FISH STEW WITH FENNEL
INGREDIENTS
1 lb. halibut
Salt
White pepper
Juice of half a lemon
3 fennel bulbs, ¾ lb. each
1¼ cups fish or vegetable broth
Scant ½ cup white wine
2
⁄3 cup heavy cream
SETTINGS
Fennel
STEAM, 210°– 212ºF
13 – 16 minutes
Baking Pan
Stew
STEAM, 210°– 212ºF
5 – 9 minutes
22
Rinse the fish under cold, running water, pat dry and cut into pieces. Season with
salt and pepper and drizzle with 1 – 2 tbsp. lemon juice.
Trim the fennel, rinse and cut lengthwise into eighths. Set a few fennel fronds aside.
Put the fish stock and wine into the baking pan and add ¼ tsp. salt. Add the fennel
and steam as indicated.
Boil cream and broth to reduce slightly to thicken. Season with salt, pepper and
lemon juice.
Add the sauce and fish fillets to the fennel and steam as indicated. Finely chop the
fennel fronds and sprinkle into the stew before serving.
COOK’S TIP:
Serve with wild rice.
Serves 4
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