ITALIAN STYLE FISH STEW

Italian Style Fish Stew image

Number Of Ingredients 13

2 pounds fish fillets
2 teaspoons thyme or marjoram, chopped
1 lemon, sliced
2 cups white onion, diced
4 cloves garlic, minced
1/4 teaspoon saffron, crushed
1/2 teaspoon red pepperflakes
1/2 teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup white wine
2 cups tomatoes, diced
3 cups chicken stock

Steps:

Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
Heat oven to 450 degrees. Arrange fish and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until fish flakes easily.