|2 servings||calories per servings 690||protein serving 35 g||carbs per serving 75 g||total fat per serving 23 g|
This recipe might remind you of a fish stew found in a fishing village along the coast of France: fragrant with tomato and fresh orange, and finished with delicate, aromatic fennel (lightly brined and pickled in this case). Potato and onion adds heartiness to the bowl, and a fresh baguette ensures you won’t miss a drop of the tempting broth.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Peel and halve onion, and thinly slice.
• Slice potatoes into 1/4-inch rounds.
• Zest orange. Cut flesh into segments.
• Pick and roughly chop dill.
• Thinly slice pickled fennel.
• Slice bread.
Place a medium sauté pan over medium-high heat. Add 1 teaspoon olive oil. When hot, stir in onion. Cook, stirring, until tender and golden, about 5 minutes.
• In a bowl, dissolve bouillon cube in 1 cup hot water.
• Stir in tomato paste.
• Stir wine into onion.
• Pour in tomato broth, potatoes and 1/2 teaspoon Aegean salt.
• Bring to low boil. Cook until potatoes are fork-tender, about 15 minutes.
Drizzle bread with /1/2 teaspoon olive oil. /Season to taste with /kosher salt /and /black pepper. /Toast as desired.
• Create a “nest” in the vegetables. Add fish, and press gently to submerge in broth.
• Cover pan. Simmer until fish is just opaque throughout, about 3 minutes.
• Remove pan from heat. Fold in orange segments and pickled fennel with liquid.
• Stir in butter and orange zest.
• Season with Aegean salt to taste.
• Divide fish and vegetables between 2 bowls. Top with citrus broth and dill.
• Serve with bread, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...