Florida Fish Stew
Traveling to the Florida Keys never gets old, especially when meeting up with friends and finding the time to go out to fish for a few hours. Often we prepare a meal from our catch at the end of the day. I learned to prepare a tasty fish stew on one of my trips.
Ingredients
- 4 oz olive oil
- 2 oz garlic
- 6 oz onions, diced
- 6 oz leeks, julienne
- 6 oz carrots, julienne
- 6 oz fennel, julienne
- Pinch of saffron
- 1 oz cracked black pepper
- 8 oz Esser
- 4 oz Pernod
- 8 pt. chicken stock
- 6 oz yellow squash, julienne
- 6 oz green zucchini, julienne
- Pinch, fennel tops, chopped
- 6 oz white fish, cut in ½ inch cubes
- 8 medium size shrimp, peeled and de-veined
- 8 mussels
- 8 clams
Instructions
- In a large soup pot, heat olive oil and garlic on medium heat. Add onions, fennel, leeks and carrots. Continue to sauté, adding saffron and cracked black pepper.
- Deglaze with and Pernod. Add chicken stock; add seafood and poach until done.
- Add squash and zucchini; and chopped fennel tops. Season stew as needed and serve in open soup bowl.