• 348e9b9f6e119907fb5c771f28dfe0cd

Dad's Italian Fish Stew

Prep
Cook
Serves 6people
Ingredients
1/4
cup olive oil
1
large fennel bulb, chopped (optional), may use fennel seeds instead
1
tsp salt, divided
3
cloves garlic, coarsely chopped
2
cans (14 oz) Italian plum tomatoes, chopped
1
cup dry white wine
2-3
celery stalks, chopped
2-3
carrots, chopped
1-2
tsp Old Bay seasoning
2 1/2
lb tilapia fillets, cut into 2-inch chunks (I use LESS fish), (you can use any type of lean white fish such as snapper or halibut)
1/2-1
tsp red pepper flakes
freshly ground black pepper
chopped fresh parsely
Directions
1.
In a large dutch oven or sauce pan, heat the olive oil over medium-high heat. Add the fennel and 1/4 tsp of the salt. Cook, stiring occasionally, until fennel begins to soften, about 3 minutes.
2.
Stir in the garlic, celery, and carrots; cook for 3 minutes more.
3.
Stir in the chopped tomatoes and their juice, the wine, remaining 3/4 tsp salt and Old Bay seasoning.
4.
Heat just to a boil
5.
Lower the heat to a simmer; cook until the flavors come together, about 15 minutes.
6.
Add the fish; cook until just cooked through, about 5 minutes.
7.
Season with red pepper flakes, black pepper to taste, parsley and more salt, if needed.

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