Ingredients:

  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, diced
  • 1 Fennel Bulb, trimmed and thinly sliced
  • 2 cloves Garlic, minced
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 1 (14.5 oz / 411 g) can Diced Tomatoes, undrained
  • 2 cups (475 ml) Fish or Chicken Stock (low sodium)
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt (plus more to taste)
  • 1/4 tsp Black Pepper
  • 5 lb (680 g) Firm White Fish Fillets (Cod, Halibut, or Haddock), cut into 1.5-inch (4 cm) chunks
  • 1/2 cup (60 g) Fresh Parsley, roughly chopped
  • 1/2 Lemon, juiced (about 1 tbsp)
  • Fennel fronds (for garnish)

Instructions:

  1. Heat the olive oil in a large Dutch oven or deep stock pot over medium heat. Add the diced onion, sliced fennel, and red pepper flakes (if using). Sauté until the onion is translucent and the fennel begins to soften, about 4-5 minutes.
  2. Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste deepens in color and the garlic is fragrant.
  3. Pour in the white wine. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pot. Reduce the liquid by about half.
  4. Add the diced tomatoes (undrained), fish stock, oregano, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover and let the flavors marry for 8-10 minutes.
  5. Gently nestle the chunks of white fish into the simmering broth. Do not stir vigorously. Cover the pot and simmer for 3-4 minutes, or until the fish is opaque, flaky, and cooked through.
  6. Turn off the heat. Stir in the fresh parsley and fresh lemon juice. Taste and adjust seasoning (salt/pepper) as necessary. Ladle the hot stew into bowls, garnishing each serving with reserved fennel fronds or additional parsley.