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Italian fish stew

Italian fish stew

1/4 cup olive oil

1 large fennel bulb, chopped

1 teaspoon salt

3 cloves garlic, coarsely chopped

1 can (28 ounces) imported Italian plum

tomatoes, chopped

1 cup dry white wine

1/2 pound cleaned squid, legs chopped,

bodies cut into rings

2 1/2 pounds assorted firm white fish fillets,

cut in 2-inch chunks

1 cup water, optional

1/2 to 1 teaspoon red pepper flakes

Freshly ground black pepper, chopped fresh parsley

Makes 6 servings.

Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add fennel and 1/4 teaspoon of the salt; cook, stirring occasionally, until fennel begins to soften, about 3 minutes. Stir in the garlic; cook, stirring, 1 minute. Stir in the chopped tomatoes and their juice, the wine and remaining 3/4 teaspoon salt; heat just to a boil. Lower the heat to a simmer; cook until flavors come together, about 15 minutes.

Add the squid; cook over low heat until tender, about 20 minutes. Add the fish and 1 cup water or more, if needed; cook until just cooked through, about 5 minutes. Season with red pepper flakes, black pepper to taste, parsley and more salt, if needed.

Nutrition information per serving: 353 calories, 32 percent of calories from fat, 12 g fat, 2 g saturated fat, 156 mg cholesterol, 13 g carbohydrates, 45 g protein, 851 mg sodium, 3 g fiber.