Last night was brutally cold. My family and I stayed in as usual. We were warm, cozy, and ready for 2018. We did what we love to do the most: enjoying each other while eating, laughing, and dancing.
My kids swear by this Mediterranean fish stew. It has become our traditional New Year’s Eve supper for the past couple of years.
We also enjoyed this beautiful chocolate shadow cake, the last memory of 2017 should be sweet.
Mediterranean fish stew recipe
1 large sweet onion, chopped
1 bulb fennel, separated and diced
2-3 cloves garlic, crushed
¼ tsp red pepper flakes
3-4 cups fish stock
1 28oz can Italian style plum tomatoes with puree, crushed
3lbs assorted fish fillets and shellfish cleaned and cut into 1” chunks (I used salmon, clams, shrimp, mussels, and tilapia)
Salt and freshly ground pepper
¼ cup finely chopped parsley
Extra virgin olive oil
Heat a little olive oil in a large heavy pot and add the onions, fennel, and garlic. Stir to coat with the oil and cook, stirring often, over medium-low heat until translucent and softened. Add red pepper flakes, stock and tomatoes, bring to the boil and reduce the heat. Simmer base 15-18 minutes.
Add fish in stages, the longest cooking first, then the more delicate. Cook clams and mussels for 5 to 7 minutes at a gentle boil. Season to taste.
Stir parsley and garnish with fennel feathers.
Hope you enjoy and share your thoughts with me.