9781627886222.pdf

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Language: eng
Format: epub
Published: 2014-11-10T09:44:35+00:00

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42071 - The CSA Cookbook_Int.indd 112

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fennel and seafood stew

San Franciscans may find this stew somewhat reminiscent of

Makes 6 servings

their beloved cioppino, a seafood stew that originated in the

“City by the Bay” in the late 1800s. Italian immigrants concocted 2 tablespoons olive oil

this dish with leftovers from the day’s catch, and over many

1 yellow onion, cut into small dice

generations, San Francisco chefs elevated this once-peasantly 1 fennel bulb, cut into small dice

meal into a luxurious showcase of fish and shellfish.

4 garlic cloves, minced

I like to keep my own stew simple. The seafood tends to

2 tablespoons tomato paste

change, depending on what I find from the fishmonger (and

¼ teaspoon ground black pepper

oftentimes I’ll mix the fish), though the base always remains 4 thyme sprigs

the same: a savory tomato broth spiked with sweet fennel and

2 bay leaves

heady herbs. Serve the stew with a crusty loaf of garlic bread 1 cup dry white wine

and call it a (week)night.

4 cups fish stock

1 pound tomatoes, coarsely

chopped

Heat a large pot over medium-high heat. Add the oil, onion,

2 pounds white fish fillets (such as

cod, halibut, or tilapia), cut into

fennel, and garlic, and cook until soft, 2 to 3 minutes. Add the 1-inch chunks

tomato paste, pepper, thyme, and bay leaves and stir to coat

½ pound uncooked large shrimp,

thoroughly. Pour in the wine, bring the pot to a simmer, and

peeled and deveined

cook until most of the liquid is evaporated, about 2 minutes.

¼ cup chopped fresh parsley

Add the stock and tomatoes and bring to a boil. Once the

stock reaches a consistent boil, reduce the heat and simmer

Lemon wedges for serving

uncovered for 20 minutes to let the flavors meld together.

Chopped fennel fronds

Gently stir in the fish and simmer for 3 minutes. Stir in the for garnishing

shrimp and cook until the shrimp is opaque and the fish is

flaky, 3 to 5 minutes. Stir in the parsley. Serve immediately with a squeeze of lemon over each bowl and a sprinkle of fennel

fronds, if desired.

cook’s note

If you can’t find good-quality fish or seafood stock for the stew, you can cheat by using vegetable broth (or half-vegetable and half-chicken broth for a stronger flavor) and adding a few spoonfuls of bottled clam juice or fish sauce to taste.

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The CSA

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Cookbook

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