Florida Fish Stew

This Florida Fish Stew is a comforting yet sophisticated dish that marries the bright, herbal notes of saffron and fennel with the deep umami of Pernod and white wine. The base of saut&# 195;Â©ed garlic, onions, leeks, and carrots creates a rich foundation for the delicate fish, shrimp, mussels, and clams. ItÃ¢ÂÂs a perfect weeknight dinner that feels special enough for entertaining, offering a burst of coastal flavor in every spoonful. The combination of tender seafood and crisp-tender squash makes for a satisfying, hearty meal that is surprisingly quick to prepare.

Cooking Method: Sautéing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 585.8

Dietary: Gluten-free

Description

This Florida Fish Stew is a comforting yet sophisticated dish that marries the bright, herbal notes of saffron and fennel with the deep umami of Pernod and white wine. The base of saut&# 195;Â©ed garlic, onions, leeks, and carrots creates a rich foundation for the delicate fish, shrimp, mussels, and clams. ItÃ¢ÂÂs a perfect weeknight dinner that feels special enough for entertaining, offering a burst of coastal flavor in every spoonful. The combination of tender seafood and crisp-tender squash makes for a satisfying, hearty meal that is surprisingly quick to prepare.

Ingredients

2 ounce Olive oil
1 ounce Garlic, chopped
3 ounce Onion, diced
3 ounce Leeks, julienne
3 ounce Carrots, julienne
1/2 ounce Saffron threads
4 ounce Cracked black pepper
4 ounce White wine
4 pint Chicken stock
3 ounce Yellow squash, julienne
3 ounce Green zucchini, julienne
3 ounce Fennel tops, chopped
3 ounce Fish, cut in 1/2 inch cubes
4 piece Small shrimp
4 piece Mussels
2 piece Clams

Directions

1
Heat olive oil in a large soup pot or deep skillet over medium heat.
2
Add chopped garlic and sautÃÂ© briefly until fragrant, about 30 seconds.
3
Add diced onions, julienned leeks, and julienned carrots to the pot.
4
SautÃÂ© vegetables until they begin to soften, stirring occasionally.
5
Add saffron threads and cracked black pepper, stirring to combine.
6
Pour in white wine and Pernod, scraping up any browned bits from the bottom of the pot.
7
Add chicken stock and bring the mixture to a gentle simmer.
8
Add the fish cubes, shrimp, mussels, and clams to the broth.
9
Poach the seafood gently until the shells open and the fish is opaque, about 5-7 minutes.
10
Add julienned yellow squash, green zucchini, and chopped fennel tops.
11
Simmer briefly until the squash is tender-crisp, about 2-3 minutes.
12
Season with salt and additional pepper to taste before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 585.8kcal

% Daily Value *
Total Fat 50.4g78%
Saturated Fat 7.0g35%
Cholesterol 0.0mg0%
Sodium 89.0mg4%
Total Carbohydrate 33.2g12%
Dietary Fiber 5.2g21%
Sugars 10.7g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all mussels and clams are scrubbed and debearded before cooking. Discard any that do not open after cooking.

If Pernod is unavailable, anise-flavored liqueur or a small amount of fennel seed can be used as a substitute.

For a vegan version, substitute chicken stock with vegetable stock and omit all seafood.

Fish should be firm-fleshed, such as cod, halibut, or snapper, to hold up in the stew.

Do not overcook the squash to maintain a pleasant texture contrast in the stew.

Keywords: fish stew, seafood, mediterranean, shrimp, mussels, clams, saffron, pernod, fennel, white wine, leeks, carrots, squash, zucchini, garlic, onion, olive oil, chicken stock, florida, stew

Read it online: https://www.chefs-mate.com/recipe/florida-fish-stew/