2 Pound Cod or any type of solid, white fish filet
1 Onion chopped
2 Large Carrots peeled and diced
1 Teaspoon Fennel seeds
1 can Tomatoes
3 Tablespoons Olive Oil
2 Cups Yukon Gold Potatoes or other waxy potato, cut into bite-sized pieces
3 Cups Fish stock or other liquid, such as clam juice, white wine or chicken stock
Cup Anisette or other anise-flavored spirit, such as Pastis or Ricard (optional)
Heat the olive oil in a large Dutch oven. Add the onion and carrots and saute over medium-low heat until softened. Season with salt and pepper and the fennel seeds, is using. Add the can of whole tomatoes with their juice, crushing the tomatoes with your hand or a wooden spoon. Add the 3 cups of liquid and the potatoes. Cover and bring to a boil. Turn the heat down and simmer until the potatoes are tender. 10-15 minutes depending on the size of the pieces. Shortly before you are ready to serve the stew, add the fish and a squeeze of fresh lemon juice. The fish will cook quite quickly. It is ready when the pieces are opaque and white.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.