Lately I’ve been having cravings for fish, but instead of pan-frying a fillet and call it a day, I decided to try something a little bit different and decadent, so I went with a fish stew. There are many variations of fish stew, but interestingly most involves more than one type of seafood. I don’t know if this one is authentically Mediterranean, but what I do know is that this is delicious because it involves one of my current obsessions: Fennel.
Fennel is rarely used in local cuisine, unlike Fennel seeds which are commonly used in curries. It has a unique aroma not unlike that of licorice and anise, and has the texture similar to celery. It’s a very good source of Vitamin C, Folate, Potassium as well as fiber. Preparation wise, Fennel can be eaten raw, lightly sauteed or cooked til tender. It’s a match made in heaven with fish, but I also enjoy it in a salad.
I used 1 large Halibut fillet for this, along with a few medium prawns. You can definitely use more seafood such as clams, mussels or even crabs, or swap the fish for cod or tilapia. The tomato broth is slowly simmered to bring out the sweetness of the vegetables before the seafood is added. It’s important not to overcook the fish and prawns for the best texture. This dish is often enjoyed with toasts/crostinis, but to keep it Paleo-friendly I’ve gone without.