2 Tablespoons unsalted butter or organic Earth Balance
1 Tablespoon unrefined, cold pressed, extra virgin olive oil
1 onion, chopped
2 large garlic cloves, sliced
1 fennel bulb, halved and chopped
2 medium carrots, chopped
⅔ cup fresh flat-leaf parsley, chopped, divided
1 bay leaf
1 sprig of fresh thyme
pinch of red pepper flakes, or more to taste
2 teaspoons sea salt, plus more to taste
Freshly ground black pepper to taste
½ teaspoon ground turmeric (optional)
¾ pound of fresh tomatoes, chopped (peeled and seeded, if desired) or 14-ounce container of chopped tomatoes, drained (I like Bionaturae in glass jars.)
½ pound Yukon Gold or other boiling potatoes, peeled if you like and diced
10 ounces (1 ¼ cups) of fish stock (or even chicken stock or vegetable stock)
1 cup dry white wine (like Pinot Grigio, Chardonnay or Sauvignon blanc)
1 ¼ pounds fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces (or use more fish and fewer vegetables)
Instructions
Heat butter and olive oil in a heavy large pot or Dutch oven over medium-high heat. Add chopped onion, garlic, fennel and carrots and sauté for about 6 minutes, until tender.
Add half the parsley, bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper and turmeric. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine.
Add potatoes, stock and white wine. Bring to a boil, lower to a simmer and cook, covered until potatoes are tender, about 10 minutes.
Add fish and cook another 5 minutes uncovered or until fish is cooked through. (If you decide to use mussels or small clams, simmer with the pot covered until they open.) Add more salt to taste, if desired. Ladle into bowls and serve. Garnish with reserved parsley. Nice with a piece of toasted baguette rubbed with garlic.
Notes
I buy fish stock from the freezer case in the seafood department at my local Whole Foods. I have also tried a a good stock by Stock Options which I found in the freezer section at Whole Foods.
Recipe by Pamela Salzman at https://pamelasalzman.com/mediterranean-fish-stew-recipe/