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tina's fish stew with lemon aioli

(1 rating)
WisMs avatar
Recipe by
Tina Swain
@WisMs
Beaver Dam, WI

I love chowders, soups and stews. I always have fish in the freezer and usually the only thing I need to buy is a fennel bulb. This goes to gether quickly and is great for all those cool nights.

(1 rating)
yield 4 -6
method Stove Top

Ingredients For tina's fish stew with lemon aioli

  • 2 Tbsp
    olive oil
  • 1
    medium onion minced
  • 3
    baking potatoes
  • 1
    medium sized fennel bulb
  • 1 c
    dry white wine or dry vermouth
  • 1 Tbsp
    clam base
  • 2 Tbsp
    flour
  • 1 lb
    white fish fillets (i use talapia)
  • 5 c
    water divided
  • LEMON AIOLI
  • 4-6
    slices toasted rustic bread
  • 1/2 c
    mayonaisse
  • 1 tsp
    lemon zest
  • 2 Tbsp
    lemon juice
  • 1 tsp
    dijon mustard
  • 1 clove
    garlic, pressed or minced
  • salt and pepper

How To Make tina's fish stew with lemon aioli

  • 1
    Trim top off fennel and reserve for garnish. Cut Potatoes and fennel in 3/4 in dice. Heat oil in pot. Saute onion, fennel and potato about 10 minutes. Do not brown. Add wine, cover and simmer until reduced about 10 minutes more.
  • 2
    Add clam base (I use Better Than Boullion Clam Base) and 4 1/2 cups water. Cover and cook until veggies are tender.
  • 3
    Wisk flour with the remaining 1/2 cup water and add to pot. Cook until thickened. Add fish cubes and cook an additional 5 minutes more. Taste and adjust seasoning with salt and pepper.
  • 4
    Meanwhile toast the bread slices. Mix the mayo, zest, juice, Dijon mustard and garlic. Taste and add salt and pepper as needed. Spread on toasts and serve with stew. Garnish stew with reserved fennel fronds.
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