A lovely, earthy but fragrant stew — A tomato based broth, flavored with fennel, rosemary, and orange. Easy to prepare; perfect for any season; makes a tasty light meal.
For the seafood, I prefer chunks of Halibut (it holds up really well), but other seafood works well also.
Ingredients / Prep:
1 Onion — Chopped
2 Fennel Bulbs — Chopped/Fronds reserved
4 Garlic Cloves — Peeled/Minced
2 tbsp. Fennel Seed — Finely crushed and strained
1 tsp. fresh Rosemary — Chopped
1 cup dry White Wine
1 cup Clam Juice (1 8-ounce bottle)
2 cups Chicken Broth
3 cans diced “Recipe Ready” Tomatoes
1 can Garbanzo Beans (Chick Peas) — Drained
2 cans White Beans — Drained
1-1/2 lb. Halibut Fillet — Cut into 1-inch chunks
1 or 2 medium Zucchini — Sliced into rounds, then quartered
1/4 tsp. Saffron Threads (optional)
1 tbsp. Orange and Lemon Zest — Finely chopped
Directions / Assembly:
In big pot, heat Oil over medium heat — Add Onion, Fennel. Saute till Onions are very soft — 5 – 6 minutes. Add Garlic, Fennel Seed and Rosemary — Cook one minute more.
Increase heat — Add Wine and cook for two minutes. Add Clam Juice, Chicken Broth and Tomatoes — Bring to boil. Add Garbanzo Beans — Reduce heat and simmer uncovered for 10 – 15 minutes. Add White Beans — Simmer for another 10 – 15 minutes.
Season Halibut pieces with Salt and Pepper — Add to stew along with Zucchini, Saffron and Orange Zest. Simmer no more than 10 minutes — Till fish is cooked. Serve in large soup or pasta bowls — Season with Salt/Pepper. Garnish with chopped Fennel Fronds.