DINNER TONIGHT

photo by Bob

Simple and oh so healthy Fish Stew made in 30 minutes or less. This is my cheap and easy take on a classic Bouillebasse. Add whatever fish or other ingredients you want or have on hand. You can't really mess this up and it is yummy and you feel so virtuous after dinner you can even have another glass of wine;)

2 14 oz cans chicken broth
1 28 oz can diced tomatoes
1 medium bulb fennel (anise), chopped
1 large onion, chopped
1 carrot, julienned
1/8 t. red pepper flakes or to taste
black pepper
6 cloves garlic, minced
1/2 cup minced flat leaf parsley
zest from one orange
1 lb. mild white fish (I used Pollock, it's cheap)
Garlic toasts

In a large pot ( dutch oven) combine broth, tomatoes, fennel, onion, garlic, red pepper flakes and black pepper. Bring to a simmer. Simmer for about 10 minutes. Add carrot, simmer for another5 minutes. Add orange zest. Cut fish in large chunks. Place on top of "stew". Cover and simmer about 10 minutes. Sprinkle parsley on top. Place garlic toasts in soup bowls, ladle stew on top, garnish with fennel fronds. Serve with a nice green salad and some more garlic toast and of course some wine ( I prefer a nice red to hold its own with the garlic and fennel) ;)

Later,
Janet