This fresh and tasty Spicy Fish Stew with Potatoes and Fennel is inspired by the classic Italian saute of fennel, garlic and crushed red pepper. Perfect year-round, I especially like it in the spring when the nights are still chilly but I’m craving lighter dishes.
Fennel is one of those vegetables that lots of people haven’t tried, maybe because they aren’t sure what to do with it. If that’s you, I implore you to purchase some because you are missing out! It’s licorice-like flavor mellows out during cooking, and it’s an interesting complement to the mild fish and tomato broth in this recipe. For this recipe, you don’t use the wispy fennel fronds—cut them off and consider using them to garnish your finished bowls of stew, or save them to mix into a salad. Fennel can also be eaten raw, but it’s flavor will be stronger (I still love it–it’s great added to a cabbage slaw or mixed into a citrus salad).
For this fish stew, feel free to alter the level of spiciness to suit your taste–my spicy tolerance is less than what many prefer.
Photo credit: jlunaphoto