Ingredients
2 tbsp. olive oil
1 sweet onion
2 tsp. Sea salt
1 tsp. fennel seed
1/2 tsp. tumeric
1 bay leaf
1 sprig rosemary
2 clove garlic
1 bulb fennel
1/2 lb. potatoes
2 medium carrots
1 can whole plum tomatoes
1/2 c. dry white wine
1 c. cooked great northern or cannellini beans
8 oz. firm white fish fillet (such as fluke, bass, grouper, blackfish, or monkfish)
ground black pepper
1 c. mayonnaise
2 clove garlic
tsp. cayenne pepper
1/4 tsp. smoked paprika
1 roasted red bell pepper
Preparation
Step 1To make stew: In a 3- to 4-quart saucepan, warm olive oil over medium heat. Add onion, salt, fennel seed, turmeric, bay leaf, and rosemary. Sauté 5 minutes, or until onion softens. Add garlic and sauté 2 minutes more. Add sliced fennel, potatoes, carrots, and tomatoes (including juices). Pour in wine and 2 to 3 cups water, or enough to cover vegetables by 1 inch. Bring stew to a boil, then reduce heat to simmer and let cook, partially covered, 30 minutes, or until vegetables are tender.Step 2Transfer half the stew to another saucepan. Add beans to one pan and fish to the other. Simmer each stew 3 to 4 minutes. Discard rosemary and bay leaf. Season with salt and black pepper.Step 3Meanwhile, make rouille: In a food processor fitted with the metal blade, purée all ingredients until smooth. Ladle stew into bowls and drizzle in rouille or spread it on Parmesan toasts. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
